Spaghetti with shrimp and curry, an easy and quick main course to make with fresh ingredients (but you can easily make it with frozen shrimp as well.

In a home like mine where cooking and food are important but the time to cook is often limited, easy recipes like this are very welcome.

To make it, I used fresh shrimp that were gifted to me and, once cleaned well, I put them in the freezer.

The important thing, to always have a quality recipe, besides good ingredients, is to use them shortly after freezing, so that the organoleptic properties remain unchanged.

Below I leave you other recipes to make with shrimp, and soon you will find them in a more complete collection with even some festive ideas.

Difficulty: Very Easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 4 servings
Cooking methods: Slow Cooking
Cuisine: Italian
Seasonality: All Seasons

Ingredients

11 oz spaghetti
1 tsp curry
9 oz shrimp (cleaned)
2 tbsps extra virgin olive oil
3 ladles pasta cooking water
1.8 oz leek (sliced)
2 tsp coarse salt
2 pinches fine salt
to taste parsley (freshly chopped, optional)

Tools

1 Knife
1 Pot
1 Wok
1 Colander

Steps

To make the Spaghetti with Shrimp and Curry, first clean the shrimp by removing the head and tail.
Remove the shell and, with the help of a sharp knife, cut into the shrimp and pull out the intestine.
Rinse the shrimp under cold running water and let them drain.
Meanwhile, cook the pasta al dente in plenty of salted water.
Set aside three ladles of cooking water.
In a large wok, sauté the shrimp for two minutes with the sliced leek, garlic, and oil.
In a cup, dissolve the curry in a ladle of hot water and add it to the other ingredients in the wok.
Cook for 10 minutes.
Continue cooking, and before adding the spaghetti, add two more ladles of pasta cooking water.
Add the spaghetti, well-drained and al dente, and mix for 2 minutes.
If you like, sprinkle the pasta with freshly chopped parsley before serving.