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Course: Dinner, Lunch, Main Course
8 ounces Pappardelle pasta boiled al dente
1/2-pound large fresh shrimps peeled, heads & tails removed, par-boiled in the pasta water
2 teaspoons kalamansi or lemon juice for boiling shrimps
2 Tablespoons vegetable oil
2 cloves garlic peeled and minced
3/4 cup taba ng talangka (crab paste) bottled, from Asian markets
1/4 cup kalamansi or lemon juice
1/2 teaspoon salt
1 teaspoon ground black pepper
1/2 slice fresh green mangoes peeled, sliced vertically in slim strips, for garnish
1. Boil Pappardelle pasta for 8 minutes till al dente. Drain pasta and set aside.
Reserve pasta water for boiling shrimps. (*Note: If using other types of pasta, follow directions on package on how to cook).
2. In a medium-sized stockpot, using the pasta water, par boil the shrimps with the kalamansi or lemon juice. Cook for 5 to 6 minutes till shrimps turn pink. When shrimps are cooked, drain and set aside.
3. In a large skillet, over medium heat, add the oil. When oil is hot, sauté the garlic for one minute.
4. Add the boiled shrimps and crab paste.
5. Pour the kalamansi or lemon juice. Blend well for one minute.
6. Add the cooked pasta to the skillet. Mix ingredients well. Season with salt and black pepper.
7. Arrange pasta with crab paste on a platter. Garnish with slices of green mango. Serve warm.
Cook's comments: Use other types of pasta if preferred. I have used fettucine and spaghetti pasta for this dish
Elizabeth Ann Quirino, based in New Jersey is a journalist and author of the “Instant Filipino Recipes: My Mother’s Philippine Food In a Multicooker Pot” Cookbook. She is a member of the International Association of Culinary Professionals and blogs about Filipino home cooking on her site AsianInAmericaMag.com.
More articles from Elizabeth Ann Quirino