Shrimp Tikka Pasta

Once again it was time to go through the fridge and use up the leftovers. The Queen and I went Indian this time. I had some leftover tikka sauce Chicken Tikka Night that needed to be used, but of course I couldn’t serve it the same way I had served it before, so I came up with a different twist. I used it with shrimp and pasta. Once again, it was a big hit. So when you are making your own tikka sauce, now you know it goes very well with both shrimp and chicken.

I sauteed the shrimp in some of my leftover olive oil dipping sauce from our gnocchi night Making Gnocchi, which gave the shrimp a little extra flavor and pizzazz.

Then I added some green beans and campari tomatoes and served it all over linguini. It was definitely a little Indian and Italian fusion going on, but it all worked beautifully.

All that was needed to complete the meal was some warmed pita bread and a buttery chardonnay on the side. Delicious! I used up my leftovers, created something new, and it was a quick, easy-peasy kind of meal. That’s what I’m talking about. YEAH!!!!!

Be bold. Be adventurous. Walk on the wild side. Mix and match and make all kinds of new creations. You just never know what you’ll come up with. πŸ™‚

Stay safe and stay well Everyone. ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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