Shrimp and Basil Pasta

Apparently, the steamed fish sold out quickly, there's nothing left of it. So again, I have to whip something up for dinner. I'm also expecting my childhood friend to come over.

Like the usual 'ritual' before I come up with something to cook, I stood before our pantry and eyeballed the contents. There I saw one of those ready made pasta sauces. I checked the back of the pouch, read the recipe and checked if I have the ingredients on the fridge. Yay for me coz our fridge got it covered! lol

Without further ado, here's my Shrimp and Basil Pasta! (the tweaked version) hehe

Shrimp and Basil Pasta

Ingredients:

1/2 kg fettuccine pasta, cooked (reserve 1/2 cup pasta broth)

1/2 kg medium shrimps, peeled, deveined but tails kept intact

For the marinade:

1 tablespoon lemon juice/ calamansi juice

1 1/4 teaspoon peppercorns, crushed

1/2 tsp salt

2 tsp. fresh basil, shredded

For the sauce:

1/4 cup olive oil

1 cup fresh basil, shredded

1 head garlic, crushed

1/2 tbsp lemon/calamansi juice

1/2 cup olives, sliced

1 pouch DEL MONTE Tomato & Cheese Pasta Sauce (750g)

1/3 cup grated parmesan cheese 

2 tbsp. sugar

Procedure:

1. Sprinkle shrimps with 1 tablespoon lemon/calamansi juice and 1/2 tsp iodized fine salt. Press both sides of shrimps into crushed peppercorns. Fry in pan with olive oil until cooked on both sides. Sprinkle with 2 tsp. basil. Remove from heat & set aside.
2. In the same pan,  sauté the garlic, remaining basil and 1/2 tbsp. lemon/calamansi juice for 2 minutes.
3. Add the sauce and the pasta broth. Simmer for a few minutes.
4. Add the olives and season with sugar, pepper (to taste) and cheese (to taste)
5. Add the pasta and toss evenly.
6. Put on a serving dish and top with cheese, shrimps and garnish with basil.

Yummy!