Creamy Shrimp Pasta

1 pound of raw shrimp deveined
½ box of spaghetti, whole wheat is also fine or
gluten free
2 garlic cloves chopped
1 cup chopped green pepper
1 jalapeno chopped
¼ tsp red pepper flakes
2 Tbsp Maani’s Chicken Tikka Masala Spice Blend
salt and pepper to taste
1 Tbsp of canola or vegetable oil
2 tbsp of tomato paste

1 cup of heavy cream or you can use cashew milk, made by soaking a handful of cashews in water then grinding it in a blender,
or coconut milk if dairy free
1/3 cup of parmesan cheese grated
2 Tbsp of chopped parsley
2 cups of fresh spinach


  1. Boil the spaghetti according to the package instructions.
  2. In a medium sized skillet heat up the canola oil over medium high heat and sauté the green pepper, green chili and garlic until soft.
  3. Next add in 2 Tbsp of Maani’s Chicken Tikka Masala Spice Blend, salt and pepper and chili flakes and mix with the green peppers and garlic.
  4. Then add in the raw shrimp and cook for a few minutes until cooked through. Once shrimp is cooked add in the tomato paste and mix together.
  5. Now add in the heavy cream and fresh spinach and stir everything together so the spices are incorporated into the sauce.
  6. Next add in the drained pasta and using tongs mix the pasta making sure the sauce is evenly distributed.
  7. Serve hot and garnish with parsley and grated parmesan cheese.

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