Curried Seafood Pasta
The Spa Experience festival in Aspen featured Pritikin Executive Chef Anthony Stewart and other internationally renowned chefs. Each contributed signature dishes. Chef Anthony, who won the prestigious Platinum Carrot Award, offered this favorite from the Pritikin Center. Mix and match the fish as you see fit. If, for example, you don't like mussels, don't buy them; just add more shrimp, scallops, or lobster.
Yield: 4 servings
- 1 tablespoon garlic finely chopped
- 1/4 cup onions diced
- 1/2 cup tomatoes diced
- 1 teaspoon ginger root grated
- 1 teaspoon cumin ground
- 1 teaspoon coriander ground
- 1/2 teaspoon allspice ground
- 2 tablespoons curry powder Carribean-style
- 1/4 cup vegetable stock (low-sodium)
- 1/4 pound scallops
- 1/4 pound shrimp
- 1/4 pound lobster
- 1/4 pound mussels
- 1 teaspoon cornstarch (If needed, to thicken sauce.)
- 4 cups pasta spaghetti (whole-wheat) cooked
- 1 tablespoon fresh cilantro leaves chopped
- 4 stalks scallions chopped
- In a large hot nonstick skillet or pot, sauté garlic and onions until glossy, about 2 minutes. Add tomatoes, and cook until soft, about 2 minutes.
- Add ginger root, cumin, and coriander, stirring constantly for 1 minute.
- Reduce heat to low. Add allspice, Caribbean curry powder, and vegetable stock. Simmer for 5 minutes.
- Add scallops, shrimp, lobster, and mussels. Simmer for 10 minutes. If needed, thicken with cornstarch. (Dissolve 1 teaspoon of cornstarch into 1 teaspoon of water. Blend completely. Then add to sauce.)
- While fish is simmering, cook whole-wheat pasta.
- In four separate pasta bowls, divide cooked pasta. Ladle sauce over pasta. Sprinkle with cilantro and scallions.