Shrimp Fettuccine with "Tikka Masala" Sauce, Zucchini, Peppers & Peas

Directions

1. Boil salted water in a medium pot and cook the fettuccine until just tender, about 8–10 minutes; reserve 1/2 cup of the cooking water, then drain.
2. Wash and dry all produce; peel and dice the onion, seed and dice the bell peppers, and slice the zucchini into 1/4-inch half-moons.
3. If using frozen shrimp, thaw briefly under cold running water and pat dry; otherwise pat dry the fresh shrimp.
4. In a bowl, combine the diced onion, peppers, and zucchini with a drizzle of oil and set aside; season the bowl later with the spice mix.
5. Mix brown sugar with the listed spices, then add minced garlic and ginger; add the shrimp to this mixture and toss to coat.
6. Heat a skillet over medium-high and add oil; sauté the vegetables until softened, 4–5 minutes, then push them to the side or remove to keep warm.
7. In the same bowl with the spice mix, add the coated shrimp and cook just until they start to turn opaque, about 1–2 minutes.
8. Stir in the tomato sauce, peas, and heavy cream; bring to a gentle simmer and cook until the shrimp are fully cooked, 2–3 minutes more.
9. Return the drained pasta to the skillet; toss to coat and loosen with a splash of the reserved pasta water if needed to achieve a saucy consistency.
10. Serve the pasta hot, dividing it between bowls or plates.