Luigi's Sweet Curry Shrimp With Linguine

• 1 12 lbs medium large shrimp
• 12 lb crabmeat, fresh preferrably, canned as last resort
• 2 tablespoons olive oil
• 12 cup white wine, Orvieto or 12 cup sauvignon blanc wine
• 1 medium yellow onion, thinly sliced
• 3 garlic cloves, minced
• 3 plum tomatoes, diced
• 2 tablespoons tomato paste
• 12 lb button mushroom, thickly sliced
• 1 sprig fresh rosemary
• 1 sprig fresh basil
• 2 -3 tablespoons sweet curry, to taste
• 4 tablespoons sour cream or 4 tablespoons creme fraiche or 4 tablespoons heavy cream
• salt, to taste
• pepper, to taste
• 2 lemons, cut into wedges
• 4 servings cooked linguine

1. Heat olive oil on medium high heat; cook onions, mushrooms and garlic for 3 minutes.
2. Add rosemary and basil, continue cooking for two minutes.
3. Add tomatoes, tomato paste and white wine.
4. Continue cooking for 5 minute.
5. Add sweet curry, swirl and taste, adjust to add more of needed.
6. Add salt and pepper to taste, about 1/8 tsp salt, and a little more of the pepper.
7. Cook for about 1 minute.
8. Add the cream and reduce the heat.
9. Add the crab and the shrimp and let simmer for 5 minutes.
10. Boil the Linguine according to directions, and assemble into deep plates.
11. Serve lemon wedges in a separate dish to pass around.

shrimp, crabmeat, olive oil, white wine, yellow onion, garlic, tomatoes, tomato paste, button mushroom, rosemary, fresh basil, sweet curry, sour cream, salt, pepper, lemons, linguine

Taken from www.food.com/recipe/luigis-sweet-curry-shrimp-with-linguine-418791 (may not work)