Salted Egg Pasta with Shrimps
So, I had a couple of salted eggs in the fridge that had been sitting there for months. I really hoped they weren’t expired. When I checked one, it looked fine, so that was a relief. I wanted to use them up but only had a few, so I needed to pick a recipe carefully. Ugh, decision-making is so hard for someone like me.😅 I thought about making Salted Egg Chicken Poppers but then remembered I’d already made those. So, I checked what ingredients I had, and turns out I had everything for pasta… except shrimps.
Salted Egg Pasta with Shrimps is creamy and tasty. The salted egg gives it a nice, savory flavor, and the cream makes the pasta smooth. The shrimp adds a bit of sweetness. It’s rich, but you can add a little pasta water to lighten it up. Adding chicken stock powder or a chicken cube is optional but helps boost the flavor. A squeeze of lemon makes it fresh and bright. You can also sprinkle some parmesan cheese and extra chili flakes on top for more flavor. It’s a great dish that’s easy to enjoy anytime.
The dish is super flexible too! You can swap the shrimp for chicken, tofu, or a mix of veggies. I even tried it with breaded chicken on top, and it was delicious!
If you’re a fan of pasta and salted egg, and you’re looking to shake up your usual routine, this one’s a must-try!😋
NOTES ON SALTED EGG PASTA WITH SHRIMPS:
- You can swap the shrimp for chicken, tofu, or a mix of veggies. I even tried it with breaded chicken on top, and it was delicious!
- A squeeze of lemon brightens up the dish and balances the rich flavors.
- Adding parmesan and chili flakes on top is totally optional, but yum!
- Leftovers can be stored in the fridge and eaten within three days.
Well, if you want to check the recipe video, you know where to find it.
Salted Egg Pasta with Shrimps
A creamy, savory pasta with rich salted egg and sweet shrimps. Topped with a squeeze of fresh lemon, this dish is the perfect balance of indulgent and refreshing. A quick and delicious twist on your usual pasta!
Ingredients
For sauce:
- 300 g shrimps cleaned, shelled and deveined
- ¼ tsp salt
- ½ tsp ground black pepper
- ½ tsp smoked paprika
- Cooking oil
- ¼ stick of butter
- 1 head of garlic finely chopped
- 4 pcs salted egg mashed
- 1 cup (250 ml) all-purpose cream
- ½ cup (125 ml) evaporated milk
- 2-4 tbsp sugar
- ½ tsp chicken stock powder (or ¼ chicken cube) optional
- Some pasta water if needed
- Chili flakes to taste
- Salt & pepper to taste
- Parsley chopped
Others:
- 250 g dry pasta
- Water for boiling the pasta
- Salt
To serve:
- Squeeze of lemon highly recommended
- Parmesan cheese
- More chili flakes, salt & pepper if necessary
Instructions
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Add water and salt to a pot. Once it boils, add the pasta.
While the pasta’s cooking, let’s start the sauce:
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Add shrimps, paprika, salt, and pepper to small bowl. Mix until shrimps are well coated.
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Add oil to a pan. When the oil is hot, add the shrimps. Cook them for about 2 minutes on each side. Remove from the pan and set aside.
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In the same pan over low-medium heat, add butter. Once melted, add the garlic. Cook until fragrant, but be careful not to burn it.
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Add the mashed salted eggs and stir for a few seconds.
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Add the evaporated milk, cream, chicken powder (or chicken cube, if you’re using one), and sugar. Stir and let it simmer for a minute or until it slightly thickens.
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Put the shrimps back in to warm them up. Add chopped parsley and chili flakes, then season with salt and pepper.
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If the sauce is done but the pasta isn’t cooked yet, you can turn off the heat for the sauce until the pasta is ready. Once the pasta is al dente, just turn the heat back on for the sauce and keep going with the rest of the instructions.
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Drain the pasta and add it to the pan with the sauce. Mix well. If needed, you can add some extra pasta water. Taste and adjust the seasoning as you like.
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Serve with a squeeze of lemon (highly recommended).
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Optionally, sprinkle some parmesan cheese and extra chili flakes on top.
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Enjoy right away!
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Leftovers can be stored in the fridge and eaten within three days.
Recipe Notes
- You can swap the shrimp for chicken, tofu, or a mix of veggies. I even tried it with breaded chicken on top, and it was delicious!
- A squeeze of lemon brightens up the dish and balances the rich flavors.
- Adding parmesan and chili flakes on top is totally optional, but yum!
- Leftovers can be stored in the fridge and eaten within three days.
