This pasta is a favorite in my family and also one of the most popular dish I make whenever I have a girls night at the house. It’s very savory and so easy to make, I suggest you give it a try if you love shrimp and pasta.
To make this dish, you will need the following ingredients:
1 lb of shrimp (shelled and deviened)
1 lb of Pasta (recommended: thin spaghetti)
4 Garlic Cloves
1/2 tsp Oregano
1 tsp Salt
1/2 tsp Black Pepper
2 – 3 tbsp Olive Oil (may use vegetable oil)
1 Small Onion
1 Small Red Bell Pepper (1/2 of a large one)
1 Small Green Bell Pepper (1/2 of a large one)
1 Can of Evaporated Milk (approx 12 oz)
1/2 cup fresh cilantro
1 tbsp Tomato Paste
First, rinse the shrimp with some cold water.
To marinate the shrimp, add half of the salt (1/2 tsp),
Add all of the oregano,
Then half of the chopped garlic (2 cloves),
The juice of 2 limes,
And finally all of the black pepper,
Give it a good stir to incorporate the seasoning well,
Once marinated, put the shrimp in the refrigerator until they are ready to be used.
First, fill a large pot with water for the pasta, cover it and let it come to a boil.
To make the sauce, add the oil to a large skillet and put on medium-high heat. Add the garlic and saute until fragrant.
Then add the onions,
Add the bell peppers,
Add a splash of water with the tomato paste to dissolve it.
Now add 1/2 tsp of salt,
Let it cook for a couple of minutes, then add the evaporated milk
Then add the cilantro,
Stir well, then let it come up to a gentle boil and lower the heat to medium low.
Cover and let it hang out until the pasta water comes to a boil (if it hasn’t at this point).
Once the pasta water comes to a boil, add a generous amount of salt (a tablespoon or two),
Then add the pasta.
Stir well to avoid sticking and keep an eye on the pasta, stirring occasionally.
After adding the pasta to the water, take the shrimp and add it to the sauce (make sure to add the marinade too) and stir.
Raise the heat and bring the sauce to a slight boil, then lower the heat again. Keep the heat on low and cover the sauce with the
shrimp and let it simmer until the pasta is ready.
This will ensure the shrimp cooks slowly and doesn’t become tough and rubbery.
Once the pasta is cooked (after 10 – 12 minutes) through, it will be tender with some bite to it,
Add the pasta to the sauce (saving the pasta water),
Take 1 cup of the pasta water and add it to the sauce.
Stir well, add more pasta water if you want a “looser” sauce. Turn the heat off and let it rest for a few minutes before serving.
I recommend that you serve it with some tostones (or garlic bread). YUM!
Buen Provecho! 😉