Shrimps in Creamed Tomato

I was thinking of what to have for dinner last Monday when I remembered that I still had a pack of Haring Hipon suahe from Veluz. I got it out of the freezer and started to think of what to do with it. Chili garlic shrimps is always a hit with J pero naisip ko “Yun na naman!” Super daming kanin na naman ang makakain niya pag yun ang ulam!!! Hahaha!

I wanted something “light” so was more inclined to do a pasta dish. I made Shrimps in Tomato and Basil last week so I didn’t want to cook that again. Then I remembered that I have always wanted to make my own version of Cibo’s Rigatoni All’Alfonso so I did! And, boy, it turned out great!!! Or at least yun ang sabi ng asawa ko… enough for him to scrap seafood paella from our Noche Buena menu and request for this dish again. Kainis! Pagktapos kong magpakahirap mag-isip ng lulutuin sa Noche Buena… oh, I’m digressing again. LOL! Anyway, Here’s how I cooked it.

Heat skillet and melt butter. Put minced garlic and minced onion (I normally would not put onion but I didn’t have chives in my herb shelf  so I put onion na lang.) I was really careful not to brown the garlic and just wait for the onion to become transparent. I then put dried basil, dried oregano, and red chili powder. Ang bango-bango! When the herb mix has coated the garlic and onion, I poured in canned diced tomatoes.  I didn’t have stewed tomatoes kasi on the shelf. When it boiled, I put the deveined shrimps. I put cream. Salt and pepper to taste. Malabnaw so I put in thickener. I just had it simmered for a bit para magsama-sama yung lasa and tsadan! I had a really easy to prepare but wonderdul dish.

I think Cibo mixes the “liquid” part of the sauce with the pasta na and tops the mixed pasta with the tomato chunks and shrimps. I think I should have done the same para lang mas maganda presentation. LOL!

*Oh yeah, I know hindi pa rin maganda yung picture. Hahaha! Promise, next time I’ll use DSLR na.