Asian-Twist Shrimp Pasta


Hi, Readers!

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


  1. Cook pasta in boiling water with salt and a little bit of oil, until right before al dente.
  2. Heat the pan, add in oil and cook the paste until fragrant.
  3. Add in the tomatoes; cook until it releases its juice.
  4. Add in the shrimp, cook briefly.
  5. Add in the pasta and the shrimp broth. Cook until the liquid thickens.
  6. Sugar & salt to taste.
  7. Turn off the burner. Stir in the lettuce, and squeeze the lemon/ lime. Sprinkle the freshly ground black pepper.
  8. Serve immediately.

I always love bright colors in my cooking, bright red, yellow, and green. They definitely look and taste healthy. YUM!

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