A pack of pasta is a must in my pantry, so are many more musts. I must confess, i am a hoarder, i can never pass off a good deal and a sucker to new brands and types of noodles. They are like recipes, you try them once, if they are good, then they are keepers. My freezer is packed, my daughter would warn my grandchildren that they are not to open the freezer, if they have to do it, they would have to have their bike helmets on. My most favorite item in the freezer, is the 26 - 30 shrimps, when they are on sale, $4,00/lb, i will buy a few packets(2 lbs/pkt). They are the quickest to defrost and shrimp dinner will be served as soon as they are defrosted. Having a tub of homemade cilantro pesto in the freeser, aided my quest for dinner too, especailly when friends or family decide to drop by.
1 pound spaghetti pasta
1 pound shrimp, peeled and deveined
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 cup vegetable oil (for frying the shrimps)
1 cup Cilantro Pesto
Bring a large pot of salted water to a boil over high heat.
Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
Meanwhile, heat the oil in a large heavy skillet (i like using the wok) over high heat.
Season the shrimps with salt and pepper. Add a few in the hot oil and cook shrimps until they turn pink. Remove and set aside.
Repeat frying the shrimps in small batches, this is to prevent crowding as shrimps fried this way is succulentand juicy.(This is the chinese way - passing through oil)
When shrimps are done, remove all the oil from the skillet/wok.
Put the drained pasta into the skillet/wok, add in the cilantro pesto and toss to combine. If the spaghetti seems like too tight(dry), add a little of the pasta water to loosen.
When pasta is well mixed, add in the cooked shrimps, Toss well and adjust the taste with salt and pepper and more olive oil as you wish.
Serve immediately and garnish(optional)