Curried Shrimp and Pasta

• 1 T. olive oil
• 1/2 red bell pepper, diced
• 3 cloves garlic, minced
• 1 c. cranberry-apple juice
• 1 T. curry powder
• 1 T. cornstarch
• 2 T. water
• 3 c. shrimp, peeled and cooked
• 1 large tomato, chopped
• 2/3 c. sliced green onions
• 16 oz. angel hair pasta, cooked al dente

In a 10-inch skillet, heat the olive oil over medium-high heat. Add the red bell pepper and garlic and cook until tender, but not browned.

Add the cranberry-apple juice and curry powder to the skillet and bring to a boil. Mix the cornstarch and water in a small bowl and add to the skillet -- stirring constantly -- until the sauce thickens.

Add the shrimp, tomato and green onions to the skillet and reduce the heat to low. Heat the mixture until evenly warmed. Spoon over the angel hair pasta to serve.

• Yields: 4 servings
• Preparation Time: 20 minutes