Spicy Fettucine Curry with Prawns and Mushroom

Spicy Fettucine Curry with Prawns and Mushroom

Sometimes things happen when you least expect them.

My weekend was I what would quantify as an ordinarily extraordinary. I never realized I had so many little surprises that were in store for me. Not that I was cleaning the house and realized that I just won a lottery ticket and you are actually reading a blog of a millionaire (though I love the sound of this :-)). The truth is you might find it absurd but I always find great happiness on small things. As I rearranged our living room yesterday I realized that our hibiscus plant sitting at the corner for years have finally given us a beautiful red flower. It was just hard to imagine that after years of not bearing any flower this day finally happened. There was even a day we thought of dumping the plant long time ago.

As my husband and I were marveling at our hibiscus flower our daughter approached toward us crawling. Then all of a sudden she stood up with her two feet and smiled at us and applauded. Alright it didn’t last that long about 4 seconds. But could you just imagine how happy it made us that she did stood up for the first time without holding on to something. We just realized that she just turned tenth month old yesterday. Those little happy moments are priceless.

By the way, I hope Kevin of Closet Cooking adores spicy pasta because I am sending this recipe to the Presto Pasta Nights he is hosting, a lovely event created by Ruth of Once Upon a Feast . You can check up the link in here.

Spicy Fettucine Curry with Prawns and Mushroom

500 g of fettucine pasta
250 g of prawns
250 g of mushrooms (champignon de paris)
2 cloves of garlic
1/2 a tsp of cayenne powder (more if you desire)
some sliced chili if you desire (optional)
1 onion
20 cl of fresh cream
1 tsp pg ginger powder
2 tsp of curry powder
some olive oil
salt and pepper
some parmesan cheese

Start by cleaning and slicing the mushrooms. Clean the prawns by removing their shells and deveining them. Do not throw the shells, for you will use them in making the shrimp broth. In a casserole, put the shrimp shells and half a cup of water. Boil until it reduces to a quarter, strain and keep it aside. In a sauteing pan, put some olive oil and brown the garlic. Add the onions, followed by the mushrooms. Lastly add the prawns and let it cook for about three to four minutes. Add the curry powder, cayenne, tabasco, chopped chili (this is optional) and ginger powder, continue stirring. Pour the broth and let it simmer for about five minutes. Add the cream and let it cook for few more minutes. Add salt and pepper to taste. Pour it over your cooked fettucine and top with parmesan cheese.