Tiger shrimps might be cheaper but they are though. I much prefer white shrimps. I usually buy them frozen on sale.
When I originally created this recipe, I used green pepper instead or red. The girls told me the dish lacked color. Therefore, I suggest you are using red pepper to bring some humph to the dish.
Ingredients:
- 30 ml olive oil
- 5 garlic cloves, chopped
- 2 green onions, chopped
- 350 ml mushrooms, chopped in large chunks (I use oysters and Portobello but you can use regular mushrooms too)
- Half of one red pepper, cut in slices
- 300 ml white wine
- 5 ml sel d’espelette (this is a speciality salt. If you do not have any, increase the regular salt by 5 ml and also add 2 ml chilli pepper flakes)
- 2 ml salt
- 5 ml curry powder
- 600 ml uncooked white shrimps
- 500 gr whole wheat Spaghettini
Method:
- In a large frying pan, heat the oil and add the green onions, mushrooms and red peppers
- Cook for about 3 minutes then add the garlic
- Cook another 3 minutes then add wine, salt and curry
- Cook for 3 minutes then add the shrimps
- Cook a few minutes, until the shrimps are cooked
- Adjust seasoning and serve over whole wheat Spaghettini
