News from me….I am going to have one of my wisdom teeth remove this weekend, so today dish will be my last dish before the operation. *gasp*
I actually do not cook with shrimp that much, considering I have to really restrain my intake on seafood due to my cholesterol level. I was going to cook a different kind of pasta using minced meat, but then when I did my grocery, I saw a really good deal on shrimp…and just like that, I changed my mind. So when I bought it, I kept in mind not to go too crazy with the amount. Just 2 servings, that’s all.
I wanted to make light pasta dish, neither too heavy nor rich. That’s why I did not go the cheese road, instead I went with chilli and lemon/lime, a bit of Asian twist in it.
So here we go
- Handful of uncooked pasta
- Deveined shrimp, 6-8 pieces
- 2 tomatoes, cubed
- Lettuce, roughly chopped
- Juice of 1 lime, or half of lemon
- ¼ cup Shrimp broth
- Olive oil
- Sugar, salt, blackpepper to taste
- 4 garlic, thinly sliced
- 6 shallots, thinly sliced
- 7 red chillies, thinly sliced
- 4 kaffir lime leaves, thinly sliced
- 1 scallion, I happen only to have the white parts, thinly sliced
- Cook pasta in boiling water with salt and a little bit of oil, until right before al dente.
- Heat the pan, add in oil and cook the paste until fragrant.
- Add in the tomatoes; cook until it releases its juice.
- Add in the shrimp, cook briefly.
- Add in the pasta and the shrimp broth. Cook until the liquid thickens.
- Sugar & salt to taste.
- Turn off the burner. Stir in the lettuce, and squeeze the lemon/ lime. Sprinkle the freshly ground black pepper.
- Serve immediately.
I always love bright colors in my cooking, bright red, yellow, and green. They definitely look and taste healthy. YUM!