There are days when we just want a deliciously home-cooked meal that is easy and quick to prepare. Craving for shrimp but don’t want to deal with the messy side of peeling and deveining? Use a bag of frozen shrimps. Want a rich and creamy sauce but don’t have an hour (probably more) to spare use a jar of pasta sauce, add milk and you’ll have it instantly. That is what this pasta recipe is all about.
Three key things to this recipe:
- Why fettuccine? It’s best for creamy pasta sauces but spaghetti will work too!
- If you end up with a sour pasta sauce, which happens to me most of the time, add sugar. Start by adding a teaspoon. Taste, then add more if needed.
- You can also use fresh milk or cream but evaporated milk is likely more accessible and economical in most Asian countries (which I believe where most of my audience are from).
The chilies are totally optional but if you like some zing, don’t skip it! It’s a perfect contrast to the rich and creamy sauce. To adjust the spice, remove or reduce the seeds.
Watch How to Make Shrimp Pasta in Creamy Tomato Sauce
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