By Reshma Seetharam
Hi. I’m Reshma, and I am a Web developer for HeraldNet. Food, design and photography are three things that have always amazed and inspired me. I’ve combined them into my own space, myfoodarama.com.
I’m happy to start sharing some of my favorite kitchen experiments with The Dish. Many of them will have an Asian touch of seasoning and spice.
What you need: (Serves 4)
Prep time: 20-25 minutes
1 pound whole wheat spaghetti
1 pound clean, deveined shrimp
1 cup red pepper juilienne
1 cup fresh or frozen corn
1/2 cup finely chopped scallions
1/2 tsp crushed garlic
1/4 cup olive oil
1 tsp chili sauce
1 Tbsp tomato paste
1/2 tsp oregano and basil (dry or fresh, finely chopped)
1/2 tsp black pepper powder
1/2 cup grated cheese of your choice
Salt to taste
Cook the pasta as per directions on the box ( or bring a large pot of water to a boil, toss in pasta, sprinkle a tsp of salt and cook, stirring occasionally, about 8 to 10 minutes, until al dente.) Drain the pasta, reserving 1/2 cup of the drained water.
While the pasta cooks, in a heavy skillet over medium-high heat, add half of the olive oil.
When it’s warm but not really hot, add in the garlic and shrimp.
Sprinkle a little salt and pepper, so the shrimp doesn’t cook up bland. Once the shrimp is light pink, toss in the corn and peppers.
Cook on medium high for a minute.
Add the chili sauce, oregano and basil, tomato paste, pepper and salt, cook until fragrant, about 2 minutes.
Add the cooked pasta and toss. Pour the reserved pasta water and stir to combine.
Garnish with chopped scallions and the remaining olive oil. Serve warm with your choice of grated cheese. Enjoy!
From My Foodarama.