SHRIMP TOMATO CREAM PASTA | Fancy But Easy! Japanese Mom's Secret Recipe

When I first made this pasta myself, I almost fainted it was so delicious! It's very easy on the wallet and is a good nutritious staple full of healthy veggies. Here are some secret recipes on how to cook plump, juicy shrimp and make tomato cream sauce rich and flavorful. This easy, but gorgeous dish is also a great secret weapon for any special dinner plans, family, friends, or otherwise!

Let us know in the comments if you've tried anything like this before or have any questions!

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● Ingredients ( For 1~2 people)

　・Spaghetti… 100 ~ 200g (~100g per person)
　・Frozen whole shrimp (large)… 3 ~ 5 tails
　・Bacon ... 1-2 strips
　・Onions ... 1/4
　・Asparagus ... 3 stalks
　・Mushrooms ... 2
　・Garlic ... 1 clove
　・Salt
　・Black pepper
　・Olive oil
　・Flour
　・Potato starch
　・diced tomato can ... 1/2 cup
　・Heavy Cream ... 100cc
　・Sugar ... just a pinch

～Base of Sauce ～
　・Celery ... 1/2 stalk
　・Onions ... 1/4
　・Garlic ... 2 cloves
　・Olive oil
　・White wine… 100 ml
　・Water ... 150 ml
　・Bay leaf

● Recipe
　① Thaw the frozen shrimps with salt water. Peel away their shells and heads and reserve for later. Sprinkle the peeled shrimp with potato starch and lightly rub. Rinse with water after rubbing. Shred the bacon, slice the onion, mushrooms, and 2 cloves of garlic. Mince 1 garlic, slice celery thickly and at and angle, and cut asparagus into 2~3cm pieces.

+++ For the Sauce +++
　② Pour olive oil and sliced garlic in a frying pan over low heat.
　③ When the garlic is aromatic, increase the heat and add sliced celery, onions, and shrimp shells. Fry well. Break the shrimp heads and add to the pan.
　④ Add white wine and cook off the alcohol. Add water and two bay leaves, and simmer on low heat for 10 minutes.
　⑤ After boiling, strain reserve the liquids for later. While straining, press from above with the back of a spoon to squeeze out umami from the shrimp.

+++ Prepping the Shrimp +++
　⑥ After slicing along the spine and removing the vein, cut your shrimp in half, season with salt and pepper, then sprinkle with flour. Sear in an oiled pan over high heat, but don't cook all the way through. It will be further cooked when added to the sauce.
　⑦ Begin boiling hot water for your spaghetti.

+++ Putting the Sauce Together +++
　⑧ Pour olive oil and minced garlic in a frying pan and heat over low heat.
　⑨ When the garlic is aromatic, add your other half of sliced onions, mushrooms, and asparagus. When the vegetables are tender, add bacon and cook through.
　⑩ When the vegetables and bacon are fully cooked, add 1/2 cup of canned diced tomatoes, a pinch of sugar, and simmer for about 5 minutes until the excess water has evaporated.

+++ Pasta +++
　⑪ Begin cooking your pasta after adding tomatoes and sugar in step ⑩. Boil spaghetti 1 minute less than recommended.
　⑫ When the water has evaporated in step ⑩, add the liquid strained earlier from the shrimp shells, seared shrimp, and 100cc of fresh cream. Mix in 1/2 Tbsp of chicken consommé, salt, black pepper, and bring sauce to a simmer. Simmer over low for 5 minutes, and when the sauce becomes thick it is complete.

+++ Finishing Up +++
　⑬ When the spaghetti is done, strain and place in the sauce, stir-frying for about 1 minute while mixing thoroughly.

● Cooking tips
　・Thawing frozen shrimps with salt water and rubbing with potato starch when prepping make shrimp plump after cooking.
　・The flour sprinkled when searing the shrimp adds a richness to the sauce.
　・When asparagus is out of season, you can replace it with spinach, bell pepper, or other vegetables.
　・When using canned tomatoes, by taking the time to evaporate the water of, the richness of the tomatoes will be enhanced
　・When mixing the spaghetti with the sauce, if the sauce is too thick, add a little but of pasta water and mix.
　・For cream sauce, thicker spaghetti tends to go well.
　・If you are a beginner in cooking, start boiling the spaghetti after the sauce is ready. This will prevent the pasta from overcooking before the sauce is ready.