Curry Shrimp & Spaghetti

Name: Curry Shrimp & Spaghetti
Yield: 6
Ingredients: 2 lb shrimp, washed in water, drained, and cleaned with a little vinegar; 2 boxes spaghetti; 3 bell peppers, seeded and coarsely chopped; 1 teaspoon garlic powder; 1 tablespoon old bay seasoning; 1 tablespoon curry powder; 1 teaspoon fish seasoning; 1 teaspoon Lawry's seasoning salt; ½ teaspoon salt; 4 teaspoons butter; 2 tablespoons olive oil; ½ teaspoon dry parsley flakes; ½ teaspoon black pepper; ½ onion, coarsely chopped; 1 teaspoon red pepper flakes, crushed; 4 cups water

Recipe by Diane Larman from tasty.co

Lunch

Ingredients

6 servings

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2 lb shrimp, washed in water, drained, and cleaned with a little vinegar
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2 boxes spaghetti
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3 bell peppers, seeded and coarsely chopped
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1 teaspoon garlic powder
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1 tablespoon old bay seasoning
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1 tablespoon curry powder
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1 teaspoon fish seasoning
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1 teaspoon Lawry's seasoning salt

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½ teaspoon salt
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4 teaspoons butter
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2 tablespoons olive oil
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½ teaspoon dry parsley flakes
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½ teaspoon black pepper
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½ onion, coarsely chopped
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1 teaspoon red pepper flakes, crushed
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4 cups water

Instructions

Dry season the shrimps by rubbing them with, curry powder, garlic powder, fish seasoning, salt, and Lawry's seasoning salt.
Pour olive oil in a deep frying pot, place shrimps in the pot while stirring continuously. To this pot, add butter, parsley flakes, and crushed red pepper flakes.
Add bell peppers and ¾ of the prepared onion pieces to the pot and stir to combine. Cook until slightly softened.
Pour the water in the pot and add the spaghetti. Cover and let simmer until spaghetti is cooked and water has combined with spices and veggies to achieve a gravy-like consistency.
Simmer further, adding remaining onions. If the sauce is too thick, thin out with milk or cream.
Serve warm.