Put a unique spin on a classic Indian chicken dish by swapping in plump shrimp—cooked in a traditionally rich, spiced tomato and butter sauce, then served over delicate strands of spaghetti squash dressed with cilantro sauce.
Garnish with the sliced green tops of the scallions. Enjoy!
Turn off the heat. Stir in the butter until melted and combined. Taste, then season with salt and pepper if desired.
Cook, stirring frequently, 1 to 2 minutes, or until the sauce is slightly thickened and the shrimp is cooked through.
Add 1/2 cup of water; season with salt and pepper.
Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined.
Add the tomato paste and tomato chutney; season with salt and pepper.
Add the prepared shrimp, sliced white bottoms of the scallions, and sliced pepper in an even layer; season with salt and pepper. Cook, without stirring.
In a medium pan (nonstick, if you have one), heat olive oil on medium-high.
Pat the shrimp dry with paper towels; remove the tails.
Cooking from recipes shouldn't be hard.
Use Cheffe's proprietary Smart Cooking technology to understand this recipe and transform it into easy-to-use, step by step instructions that anyone can follow.
It's like cooking on auto-pilot. Try it in the app!