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I made a wonderful dinner tonight, and post it for all to share.
Ingredients:
500g. Fettuccine (whole wheat, multi-grain, or rice flour)
2 egg yolks
1/2 c. condensed skim milk (Carnation)
3 tbsp extra virgin olive oil
1 tsp Chili Garlic Sauce (Lee Kum Kee)
1/2 tsp red pepper flakes
1 c. reserved pasta water
1 1/2 c romano cheese, grated
1 bag large tiger shrimp (de-veined and shelled)
1. Cook pasta according to package directions, reserving 1 cup of the liquid.
2. Whisk egg yolk and milk together. Set aside.
3. In a large frying pan cook the oil, shrimp, chili garlic sauce, and red pepper flakes until the shrimp is pink. Add the pasta to the shrimp mixture and toss until combined. Add egg mixture gradually until it is well integrated. If the dish is too dry, add the water until it reaches desired sauciness. Mix in 1 cup of cheese and salt/pepper to taste. Serve with remaining cheese as a garnish.
Note: This would be very good with tofu, for the vegetarians out there.
Note 2: It only takes about 10 minutes to prepare.
Ingredients:
500g. Fettuccine (whole wheat, multi-grain, or rice flour)
2 egg yolks
1/2 c. condensed skim milk (Carnation)
3 tbsp extra virgin olive oil
1 tsp Chili Garlic Sauce (Lee Kum Kee)
1/2 tsp red pepper flakes
1 c. reserved pasta water
1 1/2 c romano cheese, grated
1 bag large tiger shrimp (de-veined and shelled)
1. Cook pasta according to package directions, reserving 1 cup of the liquid.
2. Whisk egg yolk and milk together. Set aside.
3. In a large frying pan cook the oil, shrimp, chili garlic sauce, and red pepper flakes until the shrimp is pink. Add the pasta to the shrimp mixture and toss until combined. Add egg mixture gradually until it is well integrated. If the dish is too dry, add the water until it reaches desired sauciness. Mix in 1 cup of cheese and salt/pepper to taste. Serve with remaining cheese as a garnish.
Note: This would be very good with tofu, for the vegetarians out there.
Note 2: It only takes about 10 minutes to prepare.
