Name: Spiced Cream Pasta with Tandoori Shrimp, Olive Tapenade & Crispy Pesto Bread
Prep time: 32 min
Cook time: 33 min
Total time: 65 min
Yield: 4 servings
Cuisine: italian
Ingredients: 400 grams pasta (penne or rigatoni); 500 grams large shrimps (peeled and deveined); 1 cup plain yogurt; 3 tablespoons garam masala powder; 2 tablespoons paprika; 1 tablespoon turmeric powder; 1 tablespoon cumin powder; 4 cloves garlic (minced); 1 tablespoon fresh ginger (grated); 2 large tomatoes (diced); 1 cup tomato sauce; 1 cup cooking cream; 200 grams shrimp stock or chicken stock; 1 cup pitted olives (chopped); 2 tablespoons pesto; 1 lemon (zested and juiced); 4 slices bread (cubed); 4 tablespoons butter (divided); 3 tablespoons olive oil (divided); 2 tablespoons worcestershire sauce; 1 tablespoon mayonnaise; 1/2 cup grated cheese (Parmesan); 2 tablespoons fresh herbs (parsley and cilantro, mixed); Salt and black pepper to taste; 1 teaspoon red chili flakes

Spiced Cream Pasta with Tandoori Shrimp, Olive Tapenade & Crispy Pesto Bread

A bold six-cuisine fusion masterpiece combining Italian pasta and cream sauce with Indian tandoori spices, Chinese stir-fry technique, Mediterranean olives and lemon, American comfort food elements, and Middle Eastern flavors. Succulent shrimp are coated in yogurt-based tandoori spice, served over creamy tomato pasta infused with warm Indian spices, topped with crispy pesto-herb bread crumbles and briny olive tapenade.

65 min

Medium

4 servings

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Taste Profile

Sweet3/10

Salty7/10

Sour4/10

Umami8/10

Spicy5/10

🥄 Texture

Silky, creamy sauce lightly coats al dente penne, providing a smooth, rich mouthfeel. Tandoori shrimp are firm and slightly charred, while the olive tapenade adds briny, chunky bites and the crispy pesto bread brings contrasting crunch.

👃 Aroma

Warm, savory top notes from garam masala, cumin, garlic and ginger combine with a rich tomato-cream base, creating an inviting spiced creaminess. Bright lemon zest and fresh herbs lift the dish, while toasty butter and the olive tapenade add a savory, slightly pungent background.

🍷 Pairs Well With

A crisp, citrus-driven Sauvignon Blanc or an off-dry Riesling to balance spice and creaminess; alternatively a Belgian saison or light lager for a refreshing contrast.

🥗 Side Dishes

A simple lemony green salad or cucumber raita to refresh the palate; charred or roasted asparagus or broccolini for a vegetal accompaniment; or warm naan/garlic bread if you want more starch to sop up the sauce.

Ingredients(25 items)

1400 grams pasta (penne or rigatoni)

2500 grams large shrimps (peeled and deveined)

31 cup plain yogurt

43 tablespoons garam masala powder

52 tablespoons paprika

61 tablespoon turmeric powder

71 tablespoon cumin powder

84 cloves garlic (minced)

91 tablespoon fresh ginger (grated)

102 large tomatoes (diced)

111 cup tomato sauce

121 cup cooking cream

13200 grams shrimp stock or chicken stock

141 cup pitted olives (chopped)

152 tablespoons pesto

161 lemon (zested and juiced)

174 slices bread (cubed)

184 tablespoons butter (divided)

193 tablespoons olive oil (divided)

202 tablespoons worcestershire sauce

211 tablespoon mayonnaise

221/2 cup grated cheese (Parmesan)

232 tablespoons fresh herbs (parsley and cilantro, mixed)

24Salt and black pepper to taste

251 teaspoon red chili flakes

Instructions

Prepare the tandoori marinade: In a bowl, combine 1 cup yogurt, 2 tablespoons garam masala, 1 tablespoon paprika, 1 tablespoon turmeric, 1 tablespoon cumin, 2 minced garlic cloves, and 1 tablespoon ginger. Mix thoroughly.

Coat the shrimps: Add 500g shrimps to the tandoori marinade, ensuring each shrimp is well coated. Cover and refrigerate for 20 minutes.

Prepare the crispy pesto bread: Cut 4 slices of bread into small cubes. In a pan, melt 2 tablespoons butter over medium heat. Toss bread cubes in the butter until golden and crispy (about 5 minutes). Remove from heat, toss with 2 tablespoons pesto and set aside.

Make the olive tapenade: Finely chop 1 cup olives and mix with 1 tablespoon mayonnaise, zest of 1 lemon, and 1 tablespoon fresh herbs. Set aside.

Cook the pasta: Bring a large pot of salted water to boil. Add 400g pasta and cook until al dente (about 9-11 minutes). Reserve 1 cup pasta water before draining.

Prepare the fusion sauce base: Heat 2 tablespoons olive oil in a large pan over medium heat. Add 2 minced garlic cloves and sauté for 1 minute until fragrant.

Build the sauce: Add 2 diced tomatoes to the pan and cook for 3 minutes. Pour in 1 cup tomato sauce and stir well. Add 2 tablespoons worcestershire sauce and 1 tablespoon lemon juice.

Incorporate cream and spices: Reduce heat to medium-low. Slowly pour in 1 cup cooking cream while stirring constantly. Add 1 teaspoon garam masala and 1/2 teaspoon red chili flakes. Stir in 200ml stock and simmer for 5 minutes.

Cook the tandoori shrimps: In a separate pan, heat 1 tablespoon butter and 1 tablespoon olive oil over medium-high heat. Once hot, add the marinated shrimps in a single layer. Cook for 2-3 minutes per side using Chinese stir-fry technique (keep moving them) until pink and cooked through. Do not overcrowd the pan.

Combine pasta and sauce: Add the cooked pasta to the cream sauce pan. Toss well, adding reserved pasta water as needed to achieve desired consistency. The sauce should coat the pasta lightly.

Season and adjust: Taste the pasta and adjust seasoning with salt, black pepper, and additional lemon juice as desired. Stir in 1/2 cup grated cheese.

Plate and garnish: Divide pasta among serving bowls. Top each portion with tandoori shrimps, crispy pesto bread crumbles, and a generous spoonful of olive tapenade. Drizzle any remaining sauce around the plate.

Final touch: Garnish with fresh herbs (parsley and cilantro), additional grated cheese, and a light sprinkle of paprika for color and presentation.