(Whisper) They’re not really spaghetti. They’re Canton noodles
Sorry for the yellowish lighting of the picture. It was dinner time and unfortunately I didn’t have a good light source. Won’t happen again!
Anyway, is it just me or spaghetti tastes better with an excessive amount of tomato sauce? I’m not really a fan of store bought spaghetti sauce though. Or maybe I haven’t found the one sauce that makes me beg for more, just because I’m not too fond of the overpowering basil aroma in it. So I make my own tomato sauce, the exact kind my mom makes at home for breakfast over instant noodles, beef and bean sprouts. But that’s another story.
So here is the recipe for spaghetti and garlic shrimp with an Asian twist in that hearty tomato sauce:
- Spaghetti (or any kind of noodles you have, fresh or instant, but no rice noodles please, they just don’t seem to work)
- Shrimp, peeled and de-veined
- Zucchini, slice into 1/4 inch strips
- 2 tomatoes, chopped
- Garlic, minced
- Shallots, minced
- Medium onion, chopped
- Vegetable oil
- Fish sauce
- Sugar
- Corn starch
- Butter
For the noodles:
Cook noodles until al dante or till desired tenderness. Toss noodles in 1 tsp of vegetable oil can prevent them from sticking into each other.
Stir fry zucchini with garlic, season with salt and pepper, then toss with noodles until well combined, set aside.
Marinade shrimp with salt and pepper. Heat skillet on medium heat, add 1 tbsp of butter then add shrimp. Cook for 1 minute then stir in garlic. Cook for another 1-2 minutes or until done.
For the sauce:
In a sauce pan on medium heat, cook garlic, shallot and onion until fragrant. Add in tomatoes. Season with fish sauce, sugar and salt. Let simmer for about 5 minutes, stir frequently. Mix 3 tbsp of cornstarch with half a cup of water until cornstarch is completely dissolved. Take sauce pan off heat, add in cornstarch mix and stir quickly. Put saucepan back on heat and continue simmering until tomato sauce is thickened.
Plate and serve!
Bon appetit!
