Spicy Tomato Shrimp Pasta
Need a quick dinner under half an hour? This spicy, tangy pasta features succulent shrimps and juicy tomatoes.
Let's start cooking!
Step 1 - Boil shrimp stock and prepare tomatoes
In a pot on medium heat, add 1 L water and bring to a boil. In a pan on high heat, add in reserved shrimp shells and roast until shells turn red, then add into pot of boiling water and boil for not more than 2 hours.Overboiling the shrimp stock will cause it to become bitter due to the ammonia present in shrimp heads.
Slit an X on the top and bottom of local tomatoes and boil for 20 seconds. Remove from heat and place in ice bath. Peel off skin, dice peeled tomatoes and set aside.
Step 2 - Cook pasta
In a pot of boiling, salted water, boil pasta according to packet instructions, but remove and drain 2 minutes earlier.Long and skinny pastas, like spaghetti and linguine, are typically paired with light seafood sauces, cream or oil based sauces. Long and wide pastas, like tagliatelle, pappardelle and fettuccine, as well as twist and tube shaped pastas, like penne and fusilli, are typically paired with rich, meaty sauces such as pesto and Bolognese sauces.
In a pan on medium heat, add 1 Tbsp vegetable oil. When hot, add garlic, shallots, chili and fry for 1 minute. Add local tomatoes and cook until softened.For a spicier kick, use chili padi instead of red chili.
Add 500 ml shrimp stock and bring to a boil, then reduce heat to low and simmer for 10 minutes.
Add boiled pasta, shrimps and cherry tomatoes into sauce, then stir well. Add 30 g butter and parsley, then season with salt and black pepper to taste. Mix well and remove from heat once prawns are pink.
Plate and serve!
![pasta coated in sauce and topped with shrimp]](http://afc-prod-alb-1275075654.ap-southeast-1.elb.amazonaws.com/download_file/view_inline/4606)