Creamy Tomato Shrimp Pasta (with Homemade Shrimp Oil)

An indulgent and deeply flavorful creamy tomato shrimp pasta, elevated by a savory homemade shrimp oil base and blistered cherry tomatoes. Ready in under 30 minutes!

Ingredients

• 300 g raw black tiger shrimp (shell-on)
• to taste black pepper
• 1 cup cherry tomatoes
• 0.5 red onion
• 2 cloves garlic
• 1 tbsp olive oil
• to taste sea salt
• 200 g dry spaghetti
• 1 packet ready-made meat sauce
• 0.5 cup milk
• to taste grated cheese powder
• to garnish dried parsley flakes

Instructions

1. 1Peel and Devein the Shrimp

   

   Take raw black tiger shrimp and carefully remove their heads and shells in a white tray to prepare them for cooking.

   Tip: Save the shrimp heads because they can be fried later to render flavorful shrimp oil.
2. 2Marinate the Shrimp

   

   Take the freshly peeled raw shrimp arranged in a white tray and season them by grinding black pepper over the top for flavor.

   Tip: A simple seasoning of black pepper helps enhance the natural sweetness of the shrimp before cooking.
3. 3Wash the Cherry Tomatoes

   

   Place colorful cherry tomatoes into a bamboo strainer and rinse them thoroughly under running tap water to clean off any impurities.

   Tip: Ensure the tomatoes are thoroughly washed and drained before slicing them for the sauce.
4. 4Dice the Red Onion

   

   Place a red onion on a wooden cutting board and use a chefs knife to slice and dice it into small pieces for the pasta base.

   Tip: Finely chopping the onion ensures it melts smoothly into the sauce as it sautes.
5. 5Halve the Cherry Tomatoes

   

   Take the washed cherry tomatoes and cut them neatly in half on the wooden cutting board to release their juices during cooking.

   Tip: Cutting the tomatoes in half helps them break down faster and release a rich flavor into the sauce.
6. 6Extract Shrimp Oil

   

   Transfer the saved shrimp heads into a black wok and fry them while gently pressing down with a wooden spatula to extract the rich shrimp oil.

   Tip: Pressing the heads releases all the savory juices to build a deeply flavorful base for the dish.
7. 7Fry the Shrimp

   

   Place the seasoned raw shrimp into the wok with the remaining shrimp oil and fry them until they change color and are fully cooked.

   Tip: Do not wash the pan after frying the shrimp heads so you can utilize all the rich shrimp oil left behind.
8. 8Boil Water for Pasta

   

   Bring a silver pot of water to a boil, then pour in a packet of olive oil and sea salt to prepare for cooking the pasta.

   Tip: Adding olive oil and salt to the boiling water prevents the pasta from sticking together and seasons it from the inside.
9. 9Cook the Spaghetti

   

   Submerge dry spaghetti sticks into the pot of boiling water and let them cook for about 8 minutes until al dente.

   Tip: Once cooked, remove the pasta and set it aside while preparing the sauce components.
10. 10Sauté Aromatics

    

    Add finely chopped red onion and garlic into the black wok and sauté them until fragrant.

    Tip: Sautéing the onions and garlic thoroughly builds a sweet and aromatic flavor base for the sauce.
11. 11Add Cherry Tomatoes

    

    Tip the halved cherry tomatoes from a white bowl directly into the wok containing the sautéed onions and garlic.

    Tip: Cherry tomatoes release natural sweetness and acidity when cooked, creating a balanced sauce body.
12. 12Add Meat Sauce

    

    Squeeze a ready-made packet of thick red meat sauce into the wok with the simmering vegetables, then add water and simmer for 1 minute.

    Tip: Using a prepared meat sauce packet adds instant rich body and depth with minimal effort.
13. 13Return Shrimp to Sauce

    

    Take the previously cooked shrimp and add them back into the simmering tomato sauce, allowing them to absorb the flavors and heat through evenly.

    Tip: Do not overcook the shrimp; just let them warm up and soak in the savory tomato sauce.
14. 14Stir in the Milk

    

    Pour half a cup of milk directly into the simmering tomato sauce, stirring continuously to blend the dairy with the rich tomato base and create a smooth, creamy texture.

    Tip: Pour the milk in a steady stream while stirring to prevent any curdling from the heat.
15. 15Add the Cooked Spaghetti

    

    Transfer the pre-boiled spaghetti directly from its container or pot into the wok containing the hot creamy tomato shrimp sauce.

    Tip: Keep a bit of pasta cooking water handy in case you need to loosen up the sauce later.
16. 16Toss the Pasta and Sauce

    

    Use a pair of tongs to thoroughly mix and toss the spaghetti together with the creamy tomato sauce, making sure every strand is evenly coated.

    Tip: Tossing vigorously helps the starch from the pasta bind with the creamy sauce for a glossy finish.
17. 17Plate the pasta

    

    Use tongs to carefully gather and transfer a generous portion of the coated creamy tomato pasta into a metal serving bowl.

    Tip: Twirl the pasta slightly with the tongs as you place it down to create a neat, appetizing mound in the bowl.
18. 18Garnish with cheese powder

    

    Sprinkle dry grated cheese powder and parsley generously over the top of the freshly plated pasta to enhance the flavor and appearance.

    Tip: Add the cheese while the pasta is still steaming hot so it lightly melts into the sauce.
19. 19Garnish with parsley

    

    Sprinkle dried parsley flakes from a small packet evenly over the top of the prepared pasta dish to add color and herbal flavor.

    Tip: Add parsley just before serving to maintain its vibrant green appearance and fresh aroma.

Storage & Reheating

Burn It Off

Frequently Asked Questions