Drunken Shrimp Pasta
12 Shrimps with Head
1 slice of smoked ham diced into small cubes
Pepper corns 8-10
Crushed Red Pepper flakes - 1/2 tsp or as per taste
1 Jar of store bought Marinara Sauce
2 spring of fresh parsley / herb of your choice
8-10 button mushrooms washed & sliced
1 box of Angel Hair Pasta
1/2 Bunch of spring onions sliced into rings
1/2 cup White Wine (I used Sherry)
Salt to taste
1/2 tsp Crushed pepper
1/2 yellow onion finely chopped.
6 cloves of Garlic thinly sliced
3 tbsp for sauce +1 tbsp Olive oil to use when boiling pasta.
1/2 cup shrimp Broth
Preparing Shrimp Broth:-
First separate the heads off the shrimp. Peel the skin of the shrimp leaving the tail then devein it. Do not discard the head & skin off the shrimp. Put it in a small sauce pot with water, pepper cloves, 1 spring parsley & 2 cloves of sliced garlic to boil. After it has boiled, strain & save the broth to use later when preparing the Pasta sauce.
Follow the instructions on the box & add 1 tbsp of Olive oil to the water when boiling to prevent the pasta from sticking to each other.
Preparing the Pasta Sauce:-
In a wide nonstick pan heat the remaining olive, then add to it the garlic flakes, when it starts getting fragrant & sizzles. Now add to it the crushed pepper , then add the bulbs of the spring onions sliced along with some finely diced onion.Once the onions get translucent add the mushrooms & saute on medium high. Now add the red wine to it & let it cook for 5mins. Then add the Marinara sauce to it along with the shrimp Broth.Sprinkle some crushed pepper, cover & let it simmer till the sauce comes to a boil & all the ingredients blend. Lastly add the shrimps to the sauce , (do not stir) let the shrimp cook for 4-5mins & add the diced ham & some chopped parsley. Now give a light stir & take it off the flame.
In a serving dish spread some pasta & top it with the pasta sauce, garnish with spring onions.