I just stumbled upon this recipe that I wrote while we lived in Panama. I remember it being good enough to write down, but I don’t remember exactly what it was like, so I’m going to be testing it again soon. But, I thought maybe you’d like to test it along with me. I’ll put a picture of it up when I make it.
Shrimp Spaghetti with Thymed and Curried White Beans
- 1 package (500 g) whole-grain spaghetti
- 1/2 medium onion, chopped
- 2 cloves garlic, chopped
- 2 cans white beans
- 2 tsp yellow curry powder
- 1 tsp crushed thyme
- 3 pinches crushed chili powder
- 2 cups celery leaves/tops, coarsely chopped
- 1 cup fully-steamed shrimp, deshelled
- 4 tbsp butter
Fill a large pot with water and add a couple of tablespoons of salt. Bring it to a boil.
Meanwhile, in a large skillet over medium heat, caramelize the onions and the garlic; that means, cook until a beautiful, golden-brown color. Add the beans (with the liquid from the can), curry, thyme, and chili powder. Stir until combined. Set aside until the pasta is done.
Add the spaghetti to the boiling water. Cook until al dente. Drain the water, leaving about 1/4 cup of water in the pot.
Dump the drained pasta back into the cooking pot. Add the bean mixture into the spaghetti, along with the celery leaves and tops, the shrimp, and butter. Stir over low heat until the butter melts and the celery leaves are just cooked but still a nice, vibrant green.