Go Back
Print

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!

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 3
Author Jhuls @ The Not So Creative Cook

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

  1. Add water and salt to a pot. Once it boils, add the pasta.

While the pasta’s cooking, let’s start the sauce:

  1. Add shrimps, paprika, salt, and pepper to small bowl. Mix until shrimps are well coated.

  2. 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.
  3. 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.
  4. Add the mashed salted eggs and stir for a few seconds.
  5. 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.
  6. Put the shrimps back in to warm them up. Add chopped parsley and chili flakes, then season with salt and pepper.

  7. 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.

  8. 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.
  9. Serve with a squeeze of lemon (highly recommended).
  10. Optionally, sprinkle some parmesan cheese and extra chili flakes on top.
  11. Enjoy right away!
  12. 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.