Fusilli with Shrimps in Tomato Cream Sauce
Get the best of both pasta worlds with a creamy tomato pasta, made with shrimps and seasoned to perfection.
Main course
Ingredients
Cream Base
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Cooking Cream 125.0 ml
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Water 125.0 ml
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White pepper, crushed 1.0 g
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Nutmeg
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Bay Leaf 1.0 pc
Tomato Sauce
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Tomatoes, small diced 144.0 g
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Pimiento, drained 79.0 g
Pasta Water
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Water 3000.0 ml
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Rock Salt 20.0 g
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Fusilli Pasta Noodles, uncooked 160.0 g
Pasta Cooking
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Olive Oil 60.0 ml
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Garlic, smashed 60.0 g
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Dried Chilies or Chili Flakes 6.0 pc
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Shrimp, deveined 200.0 g
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White Wine 30.0 ml
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Tomato Sauce 200.0 g
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Pasta Water 250.0 g
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Cream Base 250.0 g
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Cooked Pasta
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Fresh-Cracked Black Pepper
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Extra Virgin Olive Oil
Preparation
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Cream Base
10 minutes- Place the cooking cream, water, and Knorr Concentrated Chicken Liquid Seasoning together in a sauce pot.
- Let it boil and add the remaining ingredients.
- Simmer for 5-8 minutes until flavors are incorporated.
- Set aside for later use.
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Tomato Sauce
5 minutes- Using a blender, place the diced tomatoes, pimiento and Knorr concentrated chicken liquid seasoning.
- Blend until smooth and set aside for later use.
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Pasta Water
5 minutes- In a pot, place water and rock salt. Boil and add pasta noodles.
- Cook for 5 minutes or until al dente.
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Pasta Cooking
10 minutes- In a sauté pan, heat olive oil.
- Sauté garlic and dried chilies until fragrant.
- Add the shrimps and deglaze with white wine.
- Add prepared tomato sauce and pasta water.
- Simmer until it reduces into half.
- Add cream base sauce and cooked pasta.
- Simmer until sauce thickens and season with cracked black pepper.
- Garnish with micro greens (optional).
