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.
Ingredients
Cream Base
-
Cooking Cream 125 ml
-
Water 125 ml
-
White pepper, crushed 1 g
-
Nutmeg
-
Bay Leaf 1 pc
Tomato Sauce
-
Tomatoes, small diced 144 g
-
Pimiento, drained 79 g
Pasta Water
-
Water 3000 ml
-
Rock Salt 20 g
-
Fusilli Pasta Noodles, uncooked 160 g
Pasta Cooking
-
Olive Oil 60 ml
-
Garlic, smashed 60 g
-
Dried Chilies or Chili Flakes 6 pc
-
Shrimp, deveined 200 g
-
White Wine 30 ml
-
Tomato Sauce 200 g
-
Pasta Water 250 g
-
Cream Base 250 g
-
Cooked pasta
-
Fresh-Cracked Black Pepper
-
Extra virgin olive oil
Preparation
-
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.
-
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.
-
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.
-
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).
