[CH] Tomato and shrimp fettucine
Tara Deen (tara@es.usyd.edu.au)
Tue, 04 Jul 2000 15:27:01 +1000
Hi all,
Now, I know most of you guys are starting to get into the fun of the
summer glut, but spare a thought for us antipodeans who are resorting to
the cupboard at this cold, rainy time of year. The 'fresh' food in the
supermarkets is heavily treated, and often flavour-free, so at this time
of year I often need to whip up something quick, using just what I have
in the cupboard.
Tomato and shrimp fettucine
500g dried fettucine
400g (16 oz) tin tomatoes, or substitute 5 fresh, skinned and seeded
2 cloves garlic
1 tbsp olive oil
2 tsp soya sauce
2 tsp worcestershire sauce
1 tsp fish sauce
1/2 tsp dried vegetable stock powder
1/2 tsp dried thyme (it was raining! It was too hard to go outside to
get fresh!)
100 g tin cocktail shrimp
2 minced habaneros
freshly ground pepper
Cook pasta until al dente. Heat olive oil over low-medium heat in a pan,
add garlic and sauté until just starting to change colour, being careful
not to overcook. Add tomatoes, stock, thyme and sauces, sauté 1-2
minutes. The sauce should be quite thin. Add habaneros and taste, adjust
seasoning (and chile level) as you see fit. Add pasta, and toss to
combine until the pasta absorbs the sauce. Toss shrimp through pasta.
Makes a nice light meal for four. And my husband tells me it smells
great, too!
Tara
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______________________________________________________
Tara Deen
School of Earth Sciences
Division of Geology and Geophysics
Building FO5
University of Sydney NSW 2006
Phone: 61-2-9351 4271
Fax: 61-2-9351 0184
email: tara@es.usyd.edu.au
______________________________________________________