Faster Pasta

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This is the first actual recipe in what should be a series…if I can keep up the energy and remember to bring my camera to the kitchen (I’m no EGM, so it takes ages to get the pics just right…a real eye opener). I really love pasta because it is filling or light depending on what you serve it with. I’ve always found it funny that given all the different shapes Pasta comes in, each tastes the same, they are the same…but we still stock up on different varieties. I guess the point of the shapes is what use you plan to put them to. My favourite pasta is spaghetti without a doubt. I have always found the act of twirling it expertly around my fork a worthwhile challenge and half the fun of eating it.

I don’t eat much rice anymore, so whole wheat pasta is a staple in my cupboard. This recipe is my favourite because it is simple to prepare, nutritious, and colourful. Though I make this version with shrimp, you can replace these with chicken, beef or pork strips. I just happen to have a seafood store close by where I can get fresh shrimp cheaply. The Basil can be replaced with dhania  (coriander) as I do sometimes depending on my mood. The hot chillis too are optional if you don’t like it too hot.

Ingredients:

1 lb raw shrimp

1 bunch of Basil (or dhania if you prefer)

Mushrooms (choose your favourite kind, or whatever is available. I used one Portabello mushroom)

4 or 5 Green onions

1/4 white onion (I find these are better in stir fries than the other varieties)

2 cloves of garlic

1 sweet pepper (aka capsicum)…I like the red ones for colour contrast, but any colour would do

1/4 cup pasta sauce or diced tomatoes

1 hot chili

1 tbsp cooking oil

Instructions:

Peel the shrimp, removing the tails etc and rinse them with cold water. In a bowl, coat the shrimp with the oil, season with black pepper and salt to taste.

Chop the vegetables into even pieces, separating the mushrooms as these will be added just before the others.

Start boiling the pasta water so that it will be ready at the same time as the sauce.

In a hot pan, stir fry the shrimp till they start to turn pink-ish (about 2-3 minutes)

 

 

 

 

 

 

 

 

 

Add the sliced mushrooms to the shrimp and stir for about 1 minute, and cover pan briefly- say 2 minutes (watching to make sure nothing is burning )

Finally, add the rest of the vegetables, stirring to get them warmed through. Turn off the heat and the veggies will wilt from the residual heat.

 

Add the pasta to the cooked shrimp, and serve. If you like, you can sprinkle parmesan cheese on the dish…I prefer mine bila.

Enjoy!

PS: The point of this is to give ideas for a pasta dish, recipes should serve as guidelines/inspiration/roadmaps for your own experimentation…figure out what flavours you like together, then play with them. In this case, the basil/garlic/onion/chili combo can work with other meats and veggies or fish. Rice or couscous or ugali can be substituted for the pasta…explore, experiment, enjoy!

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