Sundays are typically quiet affairs where I spend much of the day cleaning and generally preparing for the week ahead. It is also the day I cook myself the meals I need for the coming work week, so much of my Sunday afternoons are spent in the kitchen. In my Sunday Dinner series, I highlight some of my culinary concoctions. This week’s dinner is…
Curry Spaghetti with Bacon, Shrimp and Spinach
I’ll admit that my imagination did not come up with this. Someone who was incredibly fond of bacon (and honestly, who isn’t fond of bacon) had tried to make a spaghetti carbonara but ended up improvising after they realized they didn’t have any cream to make the sauce. The solution was curry powder and the end result was absolutely exquisite.
My incarnations of this dish saw the additions of shrimp (an excellent ingredient which always complements bacon) and baby spinach. After all, one needs to eat their veggies too.
One thing I’ve learned when it comes to pasta is that regardless of which type of noodles you like, you can’t really go wrong. I suppose that’s true with most Italian-inspired dinners, but I don’t recommend going with a non-string noodle for this dish. Macaroni and penne tend to retain a lot of water after being drained, and in my experience has only watered down the curry sauce to a point where you feel you’re eating noodle soup. If you’re looking for an experience, stick with either spaghetti or linguine. Personally, I prefer spaghetti since I tend to add a lot of spinach to the mix, but if you’re looking for something slightly more hearty, linguine is a great alternative.
Best thing about this type of dish is that you can cook its elements simultaneously before combining them, unlike other things that I tend to like (such as shepherd’s pie) which requires the preparation of one ingredient before you can put together the next. Boil the noodles in one pot while the bacon, spinach, shrimp and curry sauce cooks in a wok. Once the noodles are done, drain and drop into the wok.
3/4 cup of mild Asian curry powder (I’ve never tried it with Indian curry)
40-50 cooked frozen shrimp, peeled
1/2 pack of sliced bacon, sliced in smaller pieces
3 garlic cloves, sliced (1.5 tbsp of minced garlic)
1.5 cups water
1 bunch of baby spinach (I usually use 2)
1 tsp sesame oil
1 tsp apple vinegar
1/2 pack of spaghetti, boiled
- In a large pot, boil water. Once water is boiling, drop the spaghettini in.
- In a mixing bowl, mix curry powder and water and whisk together. Set aside for now.
- In a large wok, heat sesame oil on medium and drop bacon. Cook for a few minutes until all of the bacon has been exposed to heat.
- Add garlic and shrimp to the wok and turn on high for 3-4 minutes. Then reduce heat to medium high and add spinach. Cook for a minute or two.
- Add the curry sauce to the wok’s contents, stirring occasionally until curry thickens slightly. Cook on medium heat.
- Once the spaghetti noodles are cooked, drain from pot and add to wok, mixing the noodles in with the contents of the curry sauce. Add the apple vinegar in with the noodles at this point. Stir it all together.
This usually feeds me comfortably on Sunday night with leftovers becoming packed lunches well into Wednesday. It’s also a ridiculously easy dinner idea to make when you’re trying to impress someone special. And nothing warms the heart more than knowing you’ve provided someone with the “best meal ever”.