Trois fois par jour
Shrimp & butter sauce spaghettini
Photo credit: Dana Dorobantu

Shrimp & butter sauce spaghettini

Shrimp & butter sauce spaghettini
Photo credit: Dana Dorobantu
0 vote

A shrimp filled pasta bowl! On top of all that goodness, I’ve made this recipe with Catelli Ancient Grains, which are made of a 100% whole grain blend of Canadian wheat, quinoa, amaranth, teff, sorghum and millet, making this meal both nutritious and tasty. 

  • Serves4
  • Prep time20 min
  • Cook time30 to 32 min
  • Timeout-
  • FreezingNe se congèle pas.


  • 2 tablespoons of butter
  • 1 onion, chopped
  • 3 garlic cloves, chopped
  • 2 tablespoons of white sesame seeds
  • 1 tablespoon of fresh ginger, chopped
  • 1 tablespoon of curry powder
  • 1 teaspoon of Garam Masala
  • 1 teaspoon of grounded cumin
  • 1/4 cup of tomatoe paste
  • 1 box (396 ml) of coconut milk
  • Salt & pepper, as preferred
  • 2 tablespoons of butter
  • 20 shelled shrimps
  • 1 medium size carrot, peeled and julienned
  • 2 cups of bean sprouts
  • 2 shallots, finely minced


  1. Bring a large pot of salted water to a boil, then cook the pasta following the instructions on the box. Strain then set aside.
  2. Melt butter in a large non-stick pan on medium-high heat then cook the onion, garlic, sesame seeds, ginger and the spices for 5 minutes.
  3. Add the tomato paste and coconut milk, then whisk together to blend well. Slowly simmer for 20 minutes, season well then set aside.
  4. Melt more butter in another non-stick pan on high heat, then cook the shrimps and carrots for 5 to 7 minutes.
  5. Pour the pasta into the sauce, add the shrimp garnish then stir all ingredients together to make sure the sauce covers all the pasta. Garnish with bean sprouts and shallots before serving
Recipe published on August 19, 2018