8 ounces penne
1 cup heavy cream
1 tablespoon Madras curry powder
2 scallions — chopped
1 tablespoon fresh lemon juice
1/2 pound cooked medium shrimp — shelled & deveined*
* Can also use cooked chicken.
In a large pot of boiling salted water, cook penne until tender but still firm, 10-12 minutes; drain well. Return pasta to pot. Add cream, curry powder, and scallions. Cook over medium heat, tossing gently, 8-10 minutes, until thickened slightly. Stir in lemon juice and shrimp; heat through. Serve topped with a sprinkling of grated Parmesan cheese, if desired.
Serves 2 very generously.