It is recommended for oil-based sauce pasta to use strand pasta. I used spaghettini for this dish. Spaghettini is thinner than the regular spaghetti.
What makes my shrimps and vegetable spaghetti recipe healthier than other spaghetti recipes? It is because I incorporated a mix of vegetables to it.
Here’s my shrimps and vegetable spaghetti recipe.
Ingredients:
400 grams Spaghettini
500 grams fresh shrimps, shelled and washed
1 large broccoli, cut into small florets
1 large red bell pepper, roasted and sliced into long strips
2 large fresh tomatoes, diced (or 200g sun-dried tomatoes)
5 cloves garlic, minced
¼ teaspoon chili flakes
½ teaspoon dried basil
Olive oil
Salt and pepper to taste
Cooking Procedure:
1. Cook spaghettini according to instructions. Cook it al dente and reserve a little amount of the pasta water.
2. Heat olive oil in a large pan.
3. Sauté minced garlic. Do not brown. Then, add the chili flakes.
4. Stir in shelled shrimps and cook for 2 minutes.
5. Add broccoli, stir well and cook for 2-3 minutes.
6. Add the grilled bell pepper and diced tomatoes.
7. Season with salt, pepper and dried basil.
8. Toss in the cooked spaghettini.
9. Mix well and cook for 3-5 minutes.
10. Remove from heat. Drizzle with olive oil.
This recipe serves 4-5 persons.
I sliced the shrimps into half and the result was a twirled cooked shrimps which were delight to the eyes.
To add more herb flavor, use sun-dried tomatoes, fresh basil leaves and chopped parsley.
