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