Shrimp & Curry Pasta

Here's another "pantry recipe" that is different, healthy, and delicious. It comes together in fewer than 20 minutes, and tastes very light and fresh (despite the fact that all the ingredients come from a can or the freezer!).

SHRIMP & CURRY PASTA
Serves: 3 - 4 (depending on size of portions and whether you serve with a side dish)

2 cups (8 oz) penne (regular or whole-wheat)
2 tablespoons butter
1 smallish yellow onion, diced
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
Pinch crushed red pepper flakes
1 cup drained, diced tomatoes (1/2 a 14-oz can)
1 cup frozen green peas
8 oz frozen ready-cooked small shrimp, thawed
1/4 cup chopped fresh parsley (or use 2 tablespoons fresh basil, or add dried herb of choice)


Cook penne till al dente (see directions on package).
Meanwhile, heat 1 tablespoon of the butter in a large skillet over medium heat. Add onion and saute 5 minutes, or till tender. Stir in spices and salt (if using dried parsley or another dried herb, add with spices) and cook 30 seconds, or till fragrant. Stir in pasta, peas, shrimp, tomatoes, fresh herbs if using, and the other 1 tablespoon of butter. Cook about 5 minutes longer, stirring, or till heated through. Serve at once.

NOTES: This is good with steamed broccoli or fresh green beans. Corn would be a good side dish, too. Frozen shrimp thaws in just a few minutes if you let it sit in cold tap water.