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Ingredients
4
Preparation
Preparation25 min
Cook time15 min
Spray a large skillet with non-stick spray and heat over medium heat. Add the butter. Add the shrimp and red pepper flakes, and saute the shrimp until pink. Remove the shrimp with a slotted spoon and place on a plate; reserve.
Meanwhile, place the shrimp shells in a saucepan and cover with water by 1 inch. Bring to a boil and boil uncovered until the shells turn pink. Remove the shells from the broth and continue to boil until the liquid is reduced to about 1/2 c. or less.
Add the saffron threads to the hot shrimp broth and remove from the heat. Allow to steep at least 10 minutes. Without wiping out the skillet the shrimp was cooked in, add the onions and more butter if needed. Cook the onions over medium-low heat until soft and sweet.- Increase the heat, add the vodka, and cook, stirring, until the vodka is mostly evaporated and reduced to a thick liquid. Add the sliced mushrooms and cook, stirring, about 5-7 minutes, or until the mushrooms have released their liquid and it has mostly evaporated.
Add the curry powder and cook 2-3 minutes, stirring, to take the raw edge off the curry spices. Add the saffron broth and the white wine to the mushroom mixture and cook, stirring, until most of the liquid is evaporated.
Whisk in the tomato paste and sugar. Cook for 2-3 minutes. Add the heavy cream and milk, and the sun-dried tomato strips. Bring the mixture to gentle boil, and simmer until reduced by half. Taste and add salt and pepper to taste.
Remove from the heat and stir in the crushed garlic. Add the shrimp and the artichokes and stir gently to combine. Serve over the cooked spaghettini. Garnish with chopped flat-leaf parsley.
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