Caribbean Pasta with Shrimp

• 1 1/2 pounds shrimp
• 4 cloves garlic finely minced
• 1/4 cup shallots minced
• 1 tablespoon ginger finely minced
• 3 tablespoons vegetable oil
• 8 ounces pasta
• 1/2 cup cilantro
• 1 1/2 cups tomatoes chopped
• 2 teaspoons curry powder
• 1/2 cup chicken broth
• 1/4 cup liqueur grand marnier or cointreau, orange flavor
• 2 tablespoons soy sauce, tamari
• 2 teaspoons cornstarch

1. Shell, devein and split the shrimp lengthwise nearly in half, then refrigerate.
2. In a small bowl, combine the garlic, shallots, ginger and oil.
3. In separate containers, set aside the pasta and cilantro, In a small bowl, combine all the ingredients for the sauce, then refrigerate.
4. Advance prep.
5. can be done up to 8 hours before you begin.
6. Final cooking steps: Chop the cilantro.
7. Bring 4 quarts of water to a rapid boil.
8. Lightly salt the water; then cook the pasta according to instructions.
9. When the pasta loses its rax texture but is still firm, remove from heat and drain.
10. Meanwhile, place a 12 or 14 inch saute pan over high heat.
11. When hot, add the garlic-oil mixture.
12. Saute until the garlic begins to sizzle but has not browned.
13. Stir the sauce, then pour into the saute pan.
14. Bring the sauce to a rapid boil and cook until it begins to thicken, about 3 minutes.
15. Stir in the shrimp.
16. Stir and toss the shrimp until they turn pink and have just lost their raw interior, about 2 minutes.
17. Immediately add the pasta.
18. Stir and toss until evenly combined and well heated.
19. Taste and adjust the seasonings, especially for salt.
20. Transfer the pasta to a heated platter .
21. Sprinkle on the cilantro and serve at once.

shrimp, garlic, shallots, ginger, vegetable oil, pasta, cilantro, tomatoes, curry powder, chicken broth, liqueur grand marnier, soy sauce, cornstarch

Taken from recipeland.com/recipe/v/caribbean-pasta-shrimp-45584 (may not work)