Juicy Shrimp & Flavorful Oil Pasta
A Delectable Shrimp Pasta Featuring Plump Shrimp
I took out the king prawns I had been saving in the freezer. They say you can use the separated heads and peeled shells to make broth, so I saved them. For ease of eating, I prepared only the shrimp meat and quickly stir-fried it in oil to make a simple pasta. This recipe creates a wonderfully flavorful dish with minimal effort, perfect for a satisfying meal.
Ingredients- 3 Cheongyang peppers
- 6 cloves garlic
- 1.5 tsp herb salt
- 13 shrimp (about 400g), peeled and deveined
- 4 Tbsp olive oil
- 200g pasta
Cooking Instructions
Step 1
First, let’s prepare the aromatics that will give our pasta its wonderful flavor. Wash the 3 Cheongyang peppers, remove their stems, and thinly slice them on the diagonal. Their spicy fragrance will infuse beautifully into the pasta. Peel the 6 cloves of garlic and slice them thinly into ‘chips’. Garlic plays a crucial role in building flavor, so be careful not to burn it as you sauté.
Step 2
Don’t discard the shrimp heads and shells you removed! Save them to make a flavorful broth for your pasta. Simmering these with water will extract a deep shrimp essence, significantly enriching the overall taste of your dish. You can also add aromatic herbs or onion skins to the broth for extra depth.
Step 3
For the main star, the shrimp meat, rinse them lightly under running water and pat them dry. To make them look appealing and cook evenly, butterfly the shrimp by making a lengthwise cut about halfway through, so they open up slightly. This technique helps the seasonings penetrate better and reduces cooking time.
Step 4
Locate the dark vein running along the back of each shrimp. Gently pull it out towards the tail end to devein it. Removing the ‘poop chute’ ensures a cleaner taste and a more pleasant eating experience. This step is vital for eliminating any unpleasant ‘muddy’ flavors from the shrimp.
Step 5
Now, let’s season the 13 prepared shrimp (approx. 400g). Sprinkle 1.5 teaspoons of herb salt evenly over the shrimp and gently toss to coat. If you don’t have herb salt, regular salt and pepper will work, but herb salt adds a subtle aromatic note that makes the pasta truly special. Let them marinate for a few minutes.
Step 6
It’s time to stir-fry! Heat a pan over medium heat and add 4 tablespoons of olive oil. Add the sliced garlic and sauté until fragrant and lightly golden. This creates a delicious garlic-infused oil base. Watch carefully to ensure the garlic doesn’t burn, as burnt garlic can turn bitter.
Step 7
Once the garlic is fragrant, add the sliced Cheongyang peppers to the pan and stir-fry them with the garlic. As the peppers cook down slightly, their spicy aroma will further enhance the dish, cutting through any richness and adding a pleasant kick. It’s best to cook over medium-low heat at this stage.
Step 8
Now, add the seasoned shrimp to the pan and stir-fry until they turn pink and are fully cooked through. Shrimp cook quickly, so avoid overcooking them, which can make them tough. Once the shrimp are done, you can remove them from the pan and set aside if you prefer, to prevent them from overcooking.
Step 9
Let’s cook the pasta. Bring a large pot of generously salted water to a rolling boil. Add 200g of pasta and cook according to the package directions. The cooking time will vary depending on the type and thickness of your pasta. I cooked my thin fettuccine for about 5 minutes to achieve an ‘al dente’ texture – tender with a slight bite.
Step 10
Drain the cooked pasta, reserving a little pasta water. Add the drained pasta directly to the pan with the shrimp, garlic, and peppers. (The reserved pasta water can be used to adjust the sauce consistency.) Add a little more olive oil if needed, and toss everything together for 1-2 minutes, allowing the flavors to meld. Your delicious shrimp oil pasta is ready! For an extra touch, garnish with some parsley.
