The Happy Home Cook: Pasta with Shrimps and Vegetables

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This article was first posted in https://www.asianinamericamag.com/2016/06/how-to-cook-shrimps-and-vegetables-on-pasta/

Pasta with Shrimps and Vegetable (Photo by Elizabeth Ann Quirino)

Pasta with Shrimps and Vegetable (Photo by Elizabeth Ann Quirino)

This year Valentine’s day falls on the same day as Ash Wednesday. For most Filipinos who abstain from eating meat during Lent, what to serve might be a dilemma. I have the solution for an ideal dish – a delightful and easy Pasta with Shrimps and Vegetables, homemade with love. Cook with shrimps purchased the same day to obtain the most scrumptious flavors. As the fettuccini pasta cooks in water, quickly sauté the fresh, peeled shrimps in butter, olive oil, garlic, white wine and seasonings. Add vegetable greens at the last few minutes of cooking and dinner is ready. This is an Asian in America recipe. Serves 2.

Ingredients

  • Fettuccini pasta - 8 oz. (half of the box), cook according to directions on package, drain, reserve 1/2 cup of pasta water

  • fresh jumbo shrimps (uncooked) - 8 oz., washed, peeled, tails removed

  • calamansi juice (the Filipino lime) - 1 Tablespoon, from Asian markets, use fresh or frozen concentrate (or use lemons), to marinate shrimps

  • fresh garlic - 1 teaspoon, minced, to marinate shrimps

  • butter, unsalted - 2 Tablespoons

  • extra virgin olive oil - 1 Tablespoon

  • fresh garlic - 2 cloves, minced

  • onion - 1 medium, sliced

  • tomato - 1 large, chopped (or use 1 cup cherry tomatoes)

  • red bell pepper - 1/2 of a large piece, sliced in strips, white membrane and seeds removed

  • white wine - 1/3 cup

  • pasta water - 1/4 cup (add another 1/4 cup if pasta dish gets dry)

  • fresh spinach - 2 cups

  • salt - 1 teaspoon

  • freshly ground black pepper powder - 1 teaspoon

  • fresh parsley - 1/2 Tablespoon, chopped, for garnish (optional)

  • fresh lemon - 1 piece, slice in wedges, for sprinkling and garnish on pasta

  • freshly-grated parmesan cheese - 1/3 cup, to sprinkle on top

  • garlic bread - for serving

Procedure:

  • Marinate shrimps with calamansi (or lemon) juice and a teaspoon of minced garlic for 20 to 30 minutes before cooking.

  • Boil water and cook pasta according to package directions. Reserve about 1/2 cup pasta water when draining cooked pasta.

  • Separately, in a large skillet, over medium heat, add butter and extra virgin olive oil.
    When oil is hot enough in about 1 minute, sauté garlic, onions, tomatoes, bell pepper slices. Cook for 2 minutes till these soften.

  • Add fresh shrimps to the skillet. Pour white wine. Add 1/4 cup pasta water. (Add more water later if pasta gets dry). Sprinkle lemon juice. Cook for about 8 to 10 minutes till shrimps turn to pink and alcohol aroma is gone from liquid.

  • Add the cooked pasta to the skillet. Incorporate all the ingredients together well till liquid is absorbed by pasta. Garnish with parsley and lemon wedges. Sprinkle with freshly-grated Parmesan cheese if desired. Serve with garlic bread.

  • Cook's comments: I used Fettuccini for the pasta in this recipe. Feel free to use the pasta of your preference.

Pasta with Shrimps and Vegetables (Photo by Elizabeth Ann Quirino)

Pasta with Shrimps and Vegetables (Photo by Elizabeth Ann Quirino)

Elizabeth Ann Quirino

Elizabeth Ann Quirino

Elizabeth Ann Quirino, based in New Jersey is a journalist and author of the “How to Cook Philippine Desserts: Cakes and Snacks” Cookbook. She is a member of the International Association of Culinary Professionals and blogs about Filipino home cooking on her site AsianInAmericaMag.com.

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Elizabeth Ann Quirino