Asian-Twist Shrimp Pasta

spicy-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

spicy-shrimp-pasta-ing-copy

  • 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

Paste:

  • 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

Methods:

  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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