Name: Shrimp Fettuccine with "Tikka Masala" Sauce, Zucchini, Peppers & Peas
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 425 g fettuccine pasta; 1 ½ cups frozen peas; 6 cloves garlic; 3 (2 ½ cm) pieces ginger root; 177 ml heavy whipping cream; 1.02 kg raw peeled shrimp, fresh or frozen; 3 (213 ml) cans tomato sauce; 3 yellow bell peppers; 1 ½ medium yellow onions; 6 medium zucchini squash; black pepper; brown sugar; chili powder; garam masala; salt; turmeric, ground; virgin coconut oil

Shrimp Fettuccine with "Tikka Masala" Sauce, Zucchini, Peppers & PeasShrimp Fettuccine with "Tikka Masala" Sauce, Zucchini, Peppers & Peas — a 35-minute dinner recipe with 17 ingredients, serving 6.Ingredients

425 g fettuccine pasta

1 ½ cups frozen peas

6 cloves garlic

3 (2 ½ cm) pieces ginger root

177 ml heavy whipping cream

1.02 kg raw peeled shrimp, fresh or frozen

3 (213 ml) cans tomato sauce

3 yellow bell peppers

1 ½ medium yellow onions

6 medium zucchini squash

black pepper

brown sugar

chili powder

garam masala

salt

turmeric, ground

virgin coconut oil

Instructions

Fill a large pot halfway with hot water (from the tap); cover and bring to a boil over high heat. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes. Reserve 1 ½ cups of cooking water before draining; set aside.

Meanwhile, wash and dry the fresh produce.

If using frozen shrimp, place them in the colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry.

Peel, halve, and small dice onions; trim, seed, and medium dice bell peppers. Place both in a large bowl.

Trim and halve zucchini, then cut crosswise into ¼-inch thick half-moons; add to the bowl with the other veggies.

Preheat another large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add veggies and cook, stirring occasionally, until softened, 5-6 minutes. (Reserve bowl for the next step.)

Meanwhile, place sugar and spices in the reserved bowl; stir to combine the spice mix.

Peel and mince ginger and garlic; add both to the bowl with the spice mix, along with the shrimp, and toss to coat.

When the veggies are soft, add seasoned shrimp to the pot; continue to cook, stirring occasionally, until shrimp are just starting to turn opaque, 2-3 minutes.

Add tomato sauce, peas, and cream to the pot; stir to combine and bring to a simmer. Once simmering, reduce heat to low and continue to cook until shrimp are cooked through, 3-4 minutes more.

Transfer drained pasta to the pot with the shrimp and toss to combine; add reserved pasta water, a few tablespoons at a time, if necessary, to reach a saucy consistency. Remove from heat.

To serve, divide pasta between plates or bowls. Enjoy!

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