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Shrimp Tomato Chili Oil Pasta

Name: Shrimp Tomato Chili Oil Pasta
Total time: 20 min
Yield: Serves 2
Cuisine: Fusion
Ingredients: 160g Pasta; 120g Shrimp; 1/2 can Canned tomatoes; 1 clove Garlic; 2 tbsp Olive oil; 1 tsp Chili Oil; To taste Salt; A pinch Sugar

Noodles

⏱ 20 min

👥 Serves 2

Difficulty ⭐

Shrimp tomato pasta made spicy with chili oil instead of chili — an Italy × China plate.

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📖 The Story Behind This Dish

A creative dish spicing Italian tomato pasta with Chinese chili oil instead of chili. The chili oil's toasty heat brings out the shrimp's savoriness and the tomato's tang. A final drizzle of chili oil makes the aroma pop even more. Ingredients are pared down to things you'll often find in the fridge or cupboard.

🌆 Where it's eaten: At lunch on a day off, red sauce and shrimp are tossed with pasta in a frying pan and finished with a drizzle of chili oil.

🥕 Ingredients (serves 2)

Pasta 160g
Shrimp 120g
Canned tomatoes 1/2 can
Garlic 1 clove
Olive oil 2 tbsp
Chili Oil 1 tsp
Salt To taste
Sugar A pinch

👩‍🍳 Instructions

Devein the shrimp and mince the garlic.
Start boiling the pasta in salted water.
Heat the olive oil and garlic in a frying pan and sauté the shrimp.
Add the canned tomatoes, sugar, and a little salt and reduce 5 minutes.
Add the cooked pasta and a little pasta water, toss, and drizzle with chili oil.

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