Today I had time to experiment in my kitchen. A bunch of old friends came together for dinner and it was the best time to improvise or "oido" a recipe of one of my favorite dishes.. This is the shrimp pasta from Cibo of Margarita Fores. It turned out very good and close to the original. Success !
Shrimp Pasta
1 box Penne or Rigatoni Pasta, 500 gm, boiled al dente
1 kg fresh ripe tomatoes,blanched 5 minutes in boiling water, then seeded and chopped, saving all the juices
4 TBSP olive oil
1 TBSP minced garlic
2 TBSP tomato paste
1-2 tsp sugar
1 tsp salt
2 dashes black pepper
1 TBSP chopped fresh or dried basil leaves
1 TBSP dried pepper flakes (crushed pepper flakes in a sachet from Yellow Cab pizza!)
Saute ingredients and cook until thick and tomatoes are tender.
In a separate pan under low fire, cook
4 TBSP olive oil
2 TBSP minced garlic
600-700 gm medium sized shrimps, peeled
* may include heads of shrimps in sauteing for added flavor but remove them after this cream sauce has simmered.
1 TBSP butter
1 can sliced button mushrooms
1 box Nestle cream
5 TBSP parmesan cheese
1 TBSP salt
3 dashes pepper (optional)
Simmer gently. Allow sauce to thicken.
When done, may add sprinkling of parsley and choppped chives. Then pour in drained Penne pasta and mix well in pan while hot. Add cooked tomato sauce. May adjust salt and pepper to taste.
The plate was left clean. This one is really good. My daughter says the best part is the chunky bits of tomatoes. I personally love the subtle garlic flavor blending with the shrimps and cream... and the very mild brief zing of the crushed peppers. Best with toasted foccacia bread dipped in balsalmic vinegar and fine olive oil.
Crude picture below.... using my iPad camera.
Shrimp Pasta
1 box Penne or Rigatoni Pasta, 500 gm, boiled al dente
1 kg fresh ripe tomatoes,blanched 5 minutes in boiling water, then seeded and chopped, saving all the juices
4 TBSP olive oil
1 TBSP minced garlic
2 TBSP tomato paste
1-2 tsp sugar
1 tsp salt
2 dashes black pepper
1 TBSP chopped fresh or dried basil leaves
1 TBSP dried pepper flakes (crushed pepper flakes in a sachet from Yellow Cab pizza!)
Saute ingredients and cook until thick and tomatoes are tender.
In a separate pan under low fire, cook
4 TBSP olive oil
2 TBSP minced garlic
600-700 gm medium sized shrimps, peeled
* may include heads of shrimps in sauteing for added flavor but remove them after this cream sauce has simmered.
1 TBSP butter
1 can sliced button mushrooms
1 box Nestle cream
5 TBSP parmesan cheese
1 TBSP salt
3 dashes pepper (optional)
Simmer gently. Allow sauce to thicken.
When done, may add sprinkling of parsley and choppped chives. Then pour in drained Penne pasta and mix well in pan while hot. Add cooked tomato sauce. May adjust salt and pepper to taste.
The plate was left clean. This one is really good. My daughter says the best part is the chunky bits of tomatoes. I personally love the subtle garlic flavor blending with the shrimps and cream... and the very mild brief zing of the crushed peppers. Best with toasted foccacia bread dipped in balsalmic vinegar and fine olive oil.
Crude picture below.... using my iPad camera.
