Italian Shrimp Pasta

 

Ingredients: (serves 2)

2 portions spaghetti pasta

2 tablespoons oil/extra virgin oil

3 cloves garlic (peeled and chopped)

2 tomatoes (cut into thin wedges)

1/4 cup chicken broth

1/2 teaspoon chicken stock granules

10 shrimps (peeled, deveined and butterflied)

Salt (to taste)

Dashes of ground black pepper

Chopped parsley - for garnish (I did not use)

Methods:

1. Bring a pot of salted water to a boil. Cook the spaghetti until al dente, according to package instructions.  Drain and set aside.
2. In a pan over medium low heat, add the oil.  Saute the garlic until sizzling but not browned.  Add the tomatoes, chicken broth and chicken stock granules.  Once it starts to bubble, add the shrimp.  Cook and stir until the shrimps are cooked through and the tomatoes break down.
3. Add the spaghetti, salt, and a generous dashes of ground black pepper.  Stir to combine well, then turn off the heat.
4. Remove the cooked spaghetti onto serving plates, top with parsley (if using) and serve immediately.

I adapted this recipe from 'Rasa Malaysia' with slight adjustment to suit my cooking preference.