The Software Scrutiny Journal

Ingredients

Curried lime butter

• 4 tbsp unsalted butter, softened
• Zest and juice of 1/2 lime
• 2 tsp curry powder
• 1/2 tsp ground ginger
• salt and pepper

Main

• 1 lb large shrimp, peeled and de-veined
• 2 tbsp vegetable oil
• 2 tbsp unsalted butter
• 1 small shallot or onion, minced
• 1 cup chicken or fish broth
• 1 cup dry white wine
• 1 lb fresh fettuccine
• 2/3 cup plain whole-milk yogurt
• chopped green onion as garnish
• cashew halves for garnish

Instructions

Curried lime butter

1. blend the 4 tbsp butter with the lime juice, zest, curry powder, and ginger. Season with salt and pepper. Set aside.

Cooking the shrimp

1. Heat the oil in a sauté pan over high heat.
2. Add the shrimp.
3. Season the shrimp with salt and pepper.
4. Sauté shrimp until cooked through, 4-5 minutes.
5. Remove the shrimp from the pan with a slotted spoon and set aside

Pasta

1. Bring a large pot of salted water to a boil.
2. Add pasta and boil until tender, 1-2 minutes.
3. Drain immediately.

Dish additions

1. Add the 2 tbsp butter to the pan and heat until foaming subsides.
2. Add the shallot/onion and saute -- stirring frequently until translucent (2-3 minutes).
3. Add the broth and wine and stir to deglaze the pan. Scrape up any browned bits from the pan bottom.
4. Let simmer until reduced by one-fourth, 4-5 minutes.
5. Whisk in the curry-lime butter gradually until smooth (the mixture may appear broken at first, but will come together as it cooks.
6. Cover to keep warm while preparing the pasta.

When pasta has finished

1. Bring the sauce back to a simmer and whisk in the yogurt.
2. Add the hot pasta to the sauce and lift/toss to coat evenly.
3. Season with salt and pepper to taste.
4. Transfer the pasta to a bowl and top with shrimp.
5. Spoon the sauce remaining in the pan over the shrimp.
6. Garnish with green onion and cashews.