After my short vacation trip to Zeeland, I am still a bit in the mood for tasty seafood!
The choice of products there is mind blowing, but since I was already planning on sharing my absolutely best (and actually secret) recipe of shrimp pasta with you, I grabbed some fancy fresh shrimps in one of the numerous delis in Knokke- Heist (Belgium), and headed off home, to fire the stove for my delicious Pernod Pasta with Shrimps.
The choice of products there is mind blowing, but since I was already planning on sharing my absolutely best (and actually secret) recipe of shrimp pasta with you, I grabbed some fancy fresh shrimps in one of the numerous delis in Knokke- Heist (Belgium), and headed off home, to fire the stove for my delicious Pernod Pasta with Shrimps.
To serve 2 people you'll need:
The secret of good food are good ingredients!
- the best shrimps you can find
- really good pasta (if you wanna go for low carb, try courgette pasta, then you'll need one courgette per person)
- tasty tomatoes (as much as you like)
- fresh basil
- parmesan
- soya creme
- 2 crushed garlic cloves
- 2 small shallots
- tomato purée
- salt
- black pepper
- cayenne pepper
- yellow curry powder
- sugar
- butter
- Pernod
The secret of good food are good ingredients!
First cut your tomatoes and shallots, grate the parmesan cheese and chop the basil. Then put two saucepans on the fire, one for the pasta and one for the sauce. While the water is heating up, give some butter in the other saucepan and wait until it is melted. Add the shallots and wait until they are translucent. Then add your tomatoes, salt, a lot of black pepper, some sugar, and a tiny bit of the yellow curry powder. Stir it well until your tomatoes are a bit soft. Switch the heat off and add one crushed garlic clove. Stir it again and put it aside into a small bowl.
Now heat up the same saucepan again and add some butter. When it is melted, add the shrimps and flavor them with salt and black pepper only. When they are done put them aside as well.
Now you can add the pasta into the boiling water.
For the secret sauce, add your soya creme into the pan with the tomato purée and the fried tomatoes. Stir it well until the tomato purée is completely melted. Flavor your sauce with salt, black pepper, some cayenne pepper (if you like it a bit spicy), a tiny bit of sugar (if it is too sour) aaaaaand my holy secret: Pernod. One or two teaspoons will be fine but be careful here!
For the secret sauce, add your soya creme into the pan with the tomato purée and the fried tomatoes. Stir it well until the tomato purée is completely melted. Flavor your sauce with salt, black pepper, some cayenne pepper (if you like it a bit spicy), a tiny bit of sugar (if it is too sour) aaaaaand my holy secret: Pernod. One or two teaspoons will be fine but be careful here!
When everything is done, mix the pasta with the sauce and arrange it on a plate. Top it with your shrimps, some basil and parmesan and simply enjoy this little taste adventure!!!
Since it is important to drink a lot, I went for a big glass of fresh lemon water, what fits perfectly to this dish. If you are more into wine, I suggest a tasty and fresh Sauvignon Blanc.
Since I now shared one of my most closely guarded cooking secrets with you, let me know what you think!
....its amazing right?
Since I now shared one of my most closely guarded cooking secrets with you, let me know what you think!
....its amazing right?