Tomato 🍅 Eggplant 🍆 Sakura Shrimp 🦐 Pasta🍝

Japanese style cream pasta with rich vegetables and cherry shrimp

It is a rich fusion pasta that harmonizes the sweetness of slowly steamed vegetables, the taste of soy sauce, and fragrant cherry shrimp.

Preparation: 15 minutes | Cooking time: 1 hour 10 minutes | Measurement: 3-4 servings

Material

Source Base:

Ripe tomatoes: 4 (cut in half or 4 equal parts)

Eggplant (medium size): 4 (chopped)

Garlic: 10 cloves (peeled)

Extra virgin olive oil: 1 tablespoon

Creamy finish:

Milk: 200 ml

Cream cheese: 110g

Soy sauce: Appropriate amount

Crazy salt, black pepper, paprika powder: appropriate amount

Pasta & Toppings:

Pasta of your choice (spaghetti, linguine, etc.): 300-350g

Asparagus: to taste (quickly boiled or lightly fried)

Raw basil leaves: for decoration

Sakura shrimp: Appropriate amount (roasted)

Curry powder: A little if you like (for flavoring cherry blossom shrimp)

How to make

1. Boil the base vegetables: In a heavy pot or Dutch oven, place the tomatoes, eggplant, garlic and olive oil. Close the lid and cook slowly over low heat for about an hour until the vegetables are soft and moist.

2. Blender: Transfer the stewed vegetables to a blender and stir quickly for about 3 seconds to make a puree with a coarse texture.

3. Finish the sauce: Heat the pan over low heat and add milk, cream cheese, crazy salt, black pepper, paprika powder and soy sauce. Gently mix until the cream cheese is melted and smooth, then add soy sauce or spices to taste.

4. Roast the toppings: Heat a Teflon-coated skillet over medium-low heat until the sakura shrimp are crispy and fragrant. Sprinkle with a little curry powder to enhance the aroma.

5. Serving: Add the boiled pasta directly to the warm sauce and mix well. Serve on a plate and add the sauce from above, garnish with asparagus, sprinkle plenty of fragrant roasted cherry shrimp, and decorate the center with basil.# easy # recipe