A dish that can be put together in no time, ideal for busy week nights or for a quick fix meal. Once the shrimps are cleaned, the entire cooking process is completed in minutes. Keep a pot of boiling water for the pasta on one flame simultaneously cooking the rest of the ingredients in a separate pan on the side burner. Toss in the al dente pasta with the cooked ingredients, sprinkle some parmesan cheese and serve. "Al dente" meaning
cooked but firm to the bite.
Shrimps add flavour, while white wine lends a delightful taste with the ripe tomatoes providing the sweetness, subtle heat coming from the chilli flakes and cracked pepper, the finishing touch with grated parmesan cheese enhancing the overall taste. With a few ingredients, hardly any cooking time involved, a delicious, hearty and satisfying dish is ready in minutes. The shrimps can
be substituted with crispy bacon bits or diced assorted vegetables. Use cherry tomatoes if available which I do from our garden during the summer months. A clean, fresh, simple, easy and healthy pasta dish, one that I
prefer to prepare and enjoy.
The pasta that I have used is called Cavatappi. It is an Italian word created by compounding "cava tappi", which literally means "tap extractor" (a corkscrew). It is a thick, hollow pasta made without eggs and has lines
or ridges on the outer surface. I love the shape of this pasta. It's attractive and the tight spiral locks-in the flavour with some of the sauce in between the hollow cavity. Perfect for pasta salads to impress. Any shaped pasta can be used in this recipe. Pasta is a good source of carbohydrates that provide energy to the body. It also contains essential nutrients in the form of fibre, vitamins and minerals. Moreover, it can be paired with healthy ingredients to create a nutrient filled meal. Versatile, affordable, healthy and tasty.
cooked but firm to the bite.
Shrimps add flavour, while white wine lends a delightful taste with the ripe tomatoes providing the sweetness, subtle heat coming from the chilli flakes and cracked pepper, the finishing touch with grated parmesan cheese enhancing the overall taste. With a few ingredients, hardly any cooking time involved, a delicious, hearty and satisfying dish is ready in minutes. The shrimps can
be substituted with crispy bacon bits or diced assorted vegetables. Use cherry tomatoes if available which I do from our garden during the summer months. A clean, fresh, simple, easy and healthy pasta dish, one that I
prefer to prepare and enjoy.
The pasta that I have used is called Cavatappi. It is an Italian word created by compounding "cava tappi", which literally means "tap extractor" (a corkscrew). It is a thick, hollow pasta made without eggs and has lines
or ridges on the outer surface. I love the shape of this pasta. It's attractive and the tight spiral locks-in the flavour with some of the sauce in between the hollow cavity. Perfect for pasta salads to impress. Any shaped pasta can be used in this recipe. Pasta is a good source of carbohydrates that provide energy to the body. It also contains essential nutrients in the form of fibre, vitamins and minerals. Moreover, it can be paired with healthy ingredients to create a nutrient filled meal. Versatile, affordable, healthy and tasty.
Quick Shrimp Pasta
(Serves 6)
Ingredients:
6 cups (around 600 grams) cavatappi pasta or desired choice
1/2 kg shrimps (shelled and deveined)
4 green onions or 1 onion (chopped)
4 large cloves of garlic (chopped)
1/2 teaspoon chilli flakes
1 tablespoon of dry white wine
2 ripe tomatoes (chopped)
3 tablespoons olive oil
1/4 cup parmesan cheese
freshly cracked ground pepper (around 4 turns from peppermill)
salt
Method:
Wash shrimps and season with salt.
Bring a large pot of water to boil. Add the pasta and good amount of salt. Cook till al dente (firm to the bite). Reserve 1 cup pasta water aside.
Simultaneously as the pasta is cooking, on a side burner, heat oil in a pan and saute the onions with garlic and chilli flakes for a couple of minutes. Do not burn the garlic. Add the tomatoes, cook till soft and pulpy.
Stir in the shrimps and then the wine. Cook for a couple of minutes, add pasta, pepper, reserved pasta water, parmesan cheese, salt and combine well. (I added only 1/2 cup of pasta water.)
Sprinkle some more parmesan cheese and serve.
Note:
(Serves 6)
Ingredients:
6 cups (around 600 grams) cavatappi pasta or desired choice
1/2 kg shrimps (shelled and deveined)
4 green onions or 1 onion (chopped)
4 large cloves of garlic (chopped)
1/2 teaspoon chilli flakes
1 tablespoon of dry white wine
2 ripe tomatoes (chopped)
3 tablespoons olive oil
1/4 cup parmesan cheese
freshly cracked ground pepper (around 4 turns from peppermill)
salt
Method:
Wash shrimps and season with salt.
Bring a large pot of water to boil. Add the pasta and good amount of salt. Cook till al dente (firm to the bite). Reserve 1 cup pasta water aside.
Simultaneously as the pasta is cooking, on a side burner, heat oil in a pan and saute the onions with garlic and chilli flakes for a couple of minutes. Do not burn the garlic. Add the tomatoes, cook till soft and pulpy.
Stir in the shrimps and then the wine. Cook for a couple of minutes, add pasta, pepper, reserved pasta water, parmesan cheese, salt and combine well. (I added only 1/2 cup of pasta water.)
Sprinkle some more parmesan cheese and serve.
Note:
- Substitute whole ripe tomatoes with 1 cup cherry tomatoes. Cut them into halves.
- For chilli flakes, take 1 crisp dried chilli and crush with your fingers directly into the pan.