Creamy Shrimp Pasta

We’ve got a couple of recipes we haven’t posted yet but I’m posting this most recent one ahead of the others because a lot of people have been asking for the recipe. So what’s the story behind Jan’s latest culinary concoction?

We found some colored pasta in the grocery that looked like penne but was labelled vegetable pasta. Since we had some fresh parsley left over, Jan thought it would be a good excuse to whip up a creative but simple pasta dish.

I thought he’d cook over the weekend but he got up at 4 a.m. on Friday and fired up the stove. I get up early on weekdays because of my dawn work shift so I was a witness to his unusually early creative energy. It was like watching one of those artsy films where the artist gets a sudden flash of inspiration and starts creating, oblivious to everything.

I wouldn’t think of complaining. While I navigated the virtual streets and alleys that constitute my online workspace, I had a warm plate of creamy goodness beside me to ground me back to physical reality.

Thanks to all who requested for the recipe. Enjoy!

Ingredients:

500 g pasta
370 ml evaporated milk
500 ml all purpose cream
¼ kilo shrimps, skins & heads removed
6 pcs. ham, chopped in cubes
¼ cup chopped garlic
½ cup chopped onions
100 g sliced canned button mushrooms (small can)
1 pc. bouillon cube
Slice of butter
Oregano
Basil
Salt
Pepper
Parsley, chopped
Grated cheese

Procedure:

1. Cook pasta according to pack instructions.

2. On a warm pan, saute garlic and onions in butter.

3. Add shrimps, ham slices and mushrooms and cook until shrimps partially change color.

4. Add bouillon cube before shrimps are completely cooked and mix ingredients for about 2 minutes.

5. Add evaporated milk and cream, making sure to mix thoroughly.

6. Add salt and pepper to taste and cook for 2 more minutes with continuous mixing.

7. Add dried basil and oregano leaves.

8. Serve over plated pasta and top with parsley and grated cheese. Serves lots of people. 😀

Wife’s Verdict:

I’m a fan of shrimp in tomato sauce and initially had reservations on adding shrimp into a creamy mixture. Surprisingly, the shrimp fit right into the mix and gave a welcome solid texture to the predominantly smooth one. It made good sense though that some ham and mushrooms were in there as they’re the more traditional ingredients in creamy pasta.

The choice of penne over spaghetti was a good one as well. I generally find penne a lot more filling than other pasta varieties. That gave me enough energy to push through 8 hours straight of work.

Jan’s Quip: “Don’t let the parsley go to waste.”