Recipe video above: Creamy Tomato Shrimp Pasta made with frozen shrimps, marinara sauce and evaporated milk. This recipe uses simple ingredients and requires very little prep. A perfect dish for busy weekday dinner.
Prep Time5 minutesmins
Cook Time15 minutesmins
Servings: 4people
Author: Mella
Ingredients
300grams/10 oz pastacooked al dente
500grams/1 lbs frozen raw shrimppeeled and deveined
Place frozen shrimps in a colander. Thaw with tap water. Drain well. Meanwhile, chop the garlic, onions, and chilies.
Heat oil in a large pan over medium heat. Stir-fry thawed shrimp 1 to 2 minutes, season with salt and pepper. Transfer to a plate with the juices and set aside.
In the same pan, heat the butter. Add garlic, onions, and chilies. Saute until fragrant and translucent. Add the pasta sauce, evaporated milk, stock powder, and sugar. Gently stir and simmer over low heat. Season with salt and pepper. Taste and adjust seasonings.
Add back the shrimp. Stir until it is coated with the sauce. Let it cook for 1-2 minutes more. Turn off the heat then add cooked pasta. If sauce becomes too thick, add some pasta water. Gently toss until the pasta has absorbed the sauce. Sprinkle green onions. Serve immediately and enjoy!
Video
Notes
Pasta Options: Linguine, Spaghetti, and Fettuccine.
You can substitute evaporated milk with whole fresh milk, half and half and cooking cream.
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.