Easy Western : Post #4 : Shrimp and Mushroom Pasta in Marinara Sauce

 

 

 

Summing up our Easy Western series is this yummy dish of Shrimp and Mushroom pasta in marinara sauce.

 

This dish is inspired by my favourite item from Italiannies.  If you have eaten at Italiannies before, you might have ordered something similar to this on their menu.  This is my must-have item and I order it practically everytime I eat there.

 

The nicest part of this dish is the crunchy shrimp and mushrooms drenched in a flood of marinara sauce that's bursting with the tangy sweetness of cherry tomatoes.  It is totally different from bolognese sauce, which is heavier and meatbase.  This is light and refreshingly appetizing, and doesn't leave you feeling like a ton of bricks post dinner. 

 

 

Nowadays I prefer to use wholewheat brown pasta instead of
the regular ones.

 

 

Shrimp and Mushroom Pasta in Marinara Sauce

Serves 2-4

• 400g jumbo size prawns, shelled, deveined, sliced halved across the entire shrimp
• 150g white button mushrooms, sliced
• 500g cherry tomatoes, halved (do not use regular tomatoes, they are not as sweet, unless you specifically use vine ripened tomatoes)
• 6-8 cloves garlic, finely chopped
• 110g tomato puree
• 350g pasta
• 1/2 tbsp sweet basil, chopped
• Salt and sugar to taste

My MIL bought us some HUGE prawns - that's why i halved them horizontally so they cook faster
and more evenly. If you are using medium/regular size shrimps,
then it is not necessary.

1.  Marinade the prawns with a generous pinch of salt and sugar.  Mix well, cover and chill in the fridge for about 20min.  This will give the prawns a bit of a crunchy texture (it will definitely not be as crunchy as those served in restaurants, but you do not want to know how they make it so crunchy :P)

2.  Heat some oil and fry the garlic until fragrant, but not until golden (not the chinese style).  You still want the crunchy texture of the white garlic.  Add the cherry tomatoes and tomato puree, stir until boiling, turn down to simmer for 15min.

3.  Meanwhile, cook the pasta until al dente.  Drain on a colander, pour back into the pot and stir in 2 tbspn of olive oil to lubricate.

4.  Add the mushrooms and simmer until it turns opaque.

5.  Finally, add the prawns and stir until the prawns are just cooked.  Do not overcook the prawns.  Sir in the chopped sweet basil and turn off the fire.  Season with additional salt, sugar and black pepper.  Adjust the taste, it should be tangy, sourish, garlicky and just slightly sweet.  Serve immediately on a bed of cooked pasta.

Have a good weekend everyone!