Shrimp Pasta a la Diable

Driven by my success with the pork loin "a la diable" last week, I continued to experiment with Turmeric and it's subtle floral notes and beautiful golden color.  As part of my weekly shopping and menu planning, I picked up some raw peel-and-eat shrimp for a good price.  They come with the shells on but veined.  I poached the shrimp and reduced the cooking liquid to get it ready for a sauce.  I held the shrimp in the poaching liquid to intensify the flavor overnight in the fridge. All I had to do tonight was make the sauce and cook the pasta. I gave the whole thing a little dash of spice with some Tabasco sauce and a tang with mustard in the "diable" style.  The results were delicious and we ate up every bite!