Pasta with Lime & Chili Shrimp

Pasta with Lime & Chili Shrimp


3 asian spring onions
1/2 yellow onion
1 red seedless chili
1 table spoon of homemade rosemary olive oil
Juice of 1 lime
200 grams of shrimp
Grated pepper and salt

Making Pasta with Lime and Chili Shrimp 

Take out your frozen shrimp (you can also use shrimp in brine, just drain them well).Boil water for pasta, add salt and pasta when boiling. De-seed and finely chop a chili and finely chop the onion. When the pasta is ready add it to a sift and drain well. Add rosemary oil to the pan that held the pasta and put back on the heat. When the oil is hot add chopped chili and onions, let sweat for a minute before you add shrimp and lime juice. Since my shrimp were still a bit frozen I let them fry in the oil until they were almost thawed. Add cooked pasta and give it a good stir.

Serve with french flutes and mixed salad.

Tip: Can also be enjoyed as a cold salad.


Lemon and Parsley Shrimp Fusilli

Lemon and Parsley Shrimp Fusilli


2 tablespoons of oil
1 shallot
1 clove of garlic
1 lemon, zest and juice
2-3 tablespoons of chopped parsley
390 grams of Shrimp
300 grams of Fusilli pasta (or other pasta)
2-3 tablespoons of warm water

Making Lemon and Parsley Shrimp Fusilli 

Chop the shallot and the garlic clove and fry in a pan with oil until golden in colour. Add the finely grated lemon zest, lemon juice, chopped parsley, warm water (e.g. pasta water or boiled water) and stir once or twice. Add the shrimp (I used shrimps in Brine, remember to drain it) and take the pan of the heat. Grate  pepper and salt over it if needed (I didn’t :).  Mix the lemony shrimp sauce with the freshly boiled and drained pasta.

I imagine this would taste really good with a side of garlic bread. I also think it makes for a nice cold lunch, I’m bringing the rest of mine to school tomorrow.