Friday 27 January 2012


Pasta with Shrimps (Cream Sauce)

Adapted from

Serves 2 -3

Preparation and Cooking Time: 30 minutes

- 250g wholegrain penne pasta
-1 red chilli
- 2 cloves garlic chopped
- 4 large or 200 g tomatoes
- 1 TBS cooking oil
- 50ml cream
- 150g frozen shrimps
- 1 handful of ricula salad leaves
- A handful of frozen green peas (optional)
- A few small slices of Port Salut cheese (optional)
- Salt and pepper

1. Cook the pasta al dente in salted water about. 8 min.
2. Halve the chilli lengthwise, remove seeds and cut into thin strips. Chop the garlic and the tomatoes coarsely.
3. Heat pan with oil and fry garlic and then add chilli for a few minutes.
4. Add tomatoes and cook for another few minutes at a good heat.
5. Add cream and bring sauce to boil.
6. Add frozen shrimps and frozen peas.
7. Season with salt and pepper and mix immediately with pasta.
8. Sprinkle some cheese on top.
9. Wash and chop the ricula coarsely and sprinkle it over the pasta and serve immediately.

Additional Information:
It has been quite successful experience with home shopping delivery. Although we bought ingredients suitable for 2 people, there are quite a lot of left overs. So today, I decided to make this dish with a little twist. I added in green peas to increase the vegetable contents and added some cheese as topping. It is very fast to make and Joshua and Florian like this pasta a lot. The original recipe is here and it calls for clayfish.

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