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Shrimp Angel Hair Pasta

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About the book

Shrimp Angel Hair Pasta

From An: To Eat

MY MOTHER WANTED TO CREATE A LIGHT AND HEALTHY DISH FOR HER LUNCH CROWD, so she gave shrimp with pasta a modern Vietnamese twist. The secret to her tomato-basil sauce: a little fish sauce and Maggi seasoning sauce. They add a depth of umami flavor that’s still very clean on the palate. This recipe will give you extra tomato sauce for other dishes.


4 tablespoons extra-virgin olive oil
6-1/2 pounds fresh ripe Roma tomatoes, peeled, seeded, and chopped
1/2 cup tomato paste
1/2 cup diced white onion
1/3 cup chopped fresh parsley leaves
2/3 cup sugar
2 tablespoons salt

1 (16-ounce) package dried angel hair pasta
4 tablespoons extra-virgin olive oil, divided
1/2 teaspoon salt
1/2 cup chopped fresh basil
1 tablespoon diced shallots
2/3 pound jumbo shrimp (size 21/25;
about 14 pieces), peeled and deveined
1-1/2 teaspoons Maggi seasoning sauce, divided
1 teaspoon fish sauce, divided
1 tablespoon white wine
2 Roma tomatoes, peeled, seeded, and diced
Freshly grated Parmesan cheese, for serving

1 ) TO MAKE THE TOMATO SAUCE: Heat the oil in a large saucepan over low heat.
Add the tomatoes, tomato paste, onion, parsley, sugar, and salt. Cook, stirring occasionally, until the moisture has evaporated, about 1 hour. Pour the tomato mixture into a blender or food processor and purée into a smooth sauce.

2 ) TO MAKE THE PASTA: Bring a large pot of salted water to a boil. Add the pasta and cook for 7 minutes or until al dente. Drain the pasta, rinse it under cold water, and then return it to the pot. Add 1 tablespoon of the oil and the salt to the pasta and mix well. Set aside.

3 ) Heat 2 tablespoons of the oil in a new large saucepan over medium heat. Add the shallots, sauté for 1 minute, and then add the basil. Add the shrimp and sauté until they turn opaque, about 5 minutes. Stir in 1 teaspoon of the
Maggi sauce and ½ teaspoon of the fish sauce. Add the wine and deglaze the pan, stirring to scrape up the browned bits from the bottom. Stir in the
remainder of the Maggi sauce and fish sauce.

4 ) Pour the tomato sauce over the pasta to evenly coat the noodles. (Store any excess tomato sauce in an airtight container in the refrigerator up to 1 week, or in the freezer for up to 1 month.) Add the seasoned shrimp and the
remaining tablespoon of olive oil to the pasta and stir well. Serve hot with the fresh diced tomato and Parmesan cheese grated over the top.

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