Seafood Tomato Cream Pasta
Seafood Tomato Cream Pasta
Ingredients
For the Shrimp
- 1 tablespoon neutral oil
- 500 grams whole shrimp, peeled, deveined, and roughly chopped
For the Shrimp Stock
- 1 tablespoon neutral oil
- shrimp heads and shells, reserved from shrimp
- 1 tablespoon tomato paste
- 300 ml water, or enough to just cover
For the Pasta
- 220 grams spaghetti, or pasta of choice
For the Sauce
- 1 tablespoon butter
- 1/2 yellow onion, medium (70–80g), finely diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 250 ml shrimp stock, prepared earlier
- 50 grams uni
- 120 ml heavy cream
- 1 teaspoon fish sauce
- 75 grams lump crab meat
- 80-120 ml pasta water, reserved, or as needed
- 1 tablespoon cold butter
For the Garnish
- 75 grams lump crab meat
- seared shrimp, reserved
- 50 grams uni
- green onion, chopped
For Serving
- yuzukosho, as needed
Instructions
- 1
Prepare the shrimp: Peel, devein, and roughly chop the 500g whole shrimp. Reserve the shrimp heads and shells for the stock.
⏱️ 10 min
- 2
Make the shrimp stock: Heat 1 tablespoon neutral oil in a pan. Add the reserved shrimp heads and shells and cook for 5–7 minutes. Stir in 1 tablespoon tomato paste and cook for another 2 minutes. Add about 300ml of water, or enough to just cover the ingredients, then simmer for 25–30 minutes. Blend the mixture, then strain it through a fine-mesh sieve. Reduce the stock only if needed until you have about 250ml.
⏱️ 35 min
- 3
Sear the shrimp: Heat a little neutral oil in a pan. Sear the prepared shrimp until it is about 80% cooked. Remove the seared shrimp from the pan and set aside.
⏱️ 5 min
- 4
Start the sauce base: In the same pan used for shrimp, melt 1 tablespoon butter. Sauté the 1/2 medium yellow onion (70–80g), finely diced, until it is soft. Add 4 cloves minced garlic and cook for 30–60 seconds until fragrant. Stir in 2 tablespoons tomato paste and cook for about 2 minutes, stirring constantly.
⏱️ 8 min
- 5
Finish the sauce: Pour in the 250ml shrimp stock and simmer for 2 minutes. Turn off the heat, add 50g uni, and blend until the sauce is smooth. You can use an immersion blender directly in the pan or transfer to a regular blender. Stir in 120ml heavy cream and 1 teaspoon fish sauce, then bring the sauce to a gentle simmer over low heat.
⏱️ 7 min
- 6
Cook the pasta: Cook 220g spaghetti (or pasta of choice) in salted boiling water 2 minutes shy of al dente according to package directions. Before draining, reserve 80–120ml of pasta water. Transfer the pasta directly to the sauce using tongs and toss until it reaches al dente, adding reserved pasta water as needed until the sauce coats the pasta beautifully and is silky.
⏱️ 10 min
- 7
Combine and season: Fold in half of the reserved seared shrimp and 75g lump crab meat into the pasta and sauce. Turn off the heat, stir in 1 tablespoon cold butter until melted and incorporated, then taste and adjust the seasoning as needed with salt and pepper.
⏱️ 3 min
- 8
Garnish and serve: Divide the pasta among serving plates. Top with the remaining seared shrimp, another 75g lump crab meat, 50g fresh uni, and chopped green onion. Serve immediately with yuzukosho on the side if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Seafood Tomato Cream Pasta
For the Shrimp
- 1 tablespoon neutral oil
- 500 grams whole shrimp, peeled, deveined, and roughly chopped
For the Shrimp Stock
- 1 tablespoon neutral oil
- shrimp heads and shells, reserved from shrimp
- 1 tablespoon tomato paste
- 300 ml water, or enough to just cover
For the Pasta
- 220 grams spaghetti, or pasta of choice
For the Sauce
- 1 tablespoon butter
- 1/2 yellow onion, medium (70–80g), finely diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 250 ml shrimp stock, prepared earlier
- 50 grams uni
- 120 ml heavy cream
- 1 teaspoon fish sauce
- 75 grams lump crab meat
- 80-120 ml pasta water, reserved, or as needed
- 1 tablespoon cold butter
For the Garnish
- 75 grams lump crab meat
- seared shrimp, reserved
- 50 grams uni
- green onion, chopped
For Serving
- yuzukosho, as needed
Instructions
- 1
Prepare the shrimp: Peel, devein, and roughly chop the 500g whole shrimp. Reserve the shrimp heads and shells for the stock.
⏱️ 10 min - 2
Make the shrimp stock: Heat 1 tablespoon neutral oil in a pan. Add the reserved shrimp heads and shells and cook for 5–7 minutes. Stir in 1 tablespoon tomato paste and cook for another 2 minutes. Add about 300ml of water, or enough to just cover the ingredients, then simmer for 25–30 minutes. Blend the mixture, then strain it through a fine-mesh sieve. Reduce the stock only if needed until you have about 250ml.
⏱️ 35 min - 3
Sear the shrimp: Heat a little neutral oil in a pan. Sear the prepared shrimp until it is about 80% cooked. Remove the seared shrimp from the pan and set aside.
⏱️ 5 min - 4
Start the sauce base: In the same pan used for shrimp, melt 1 tablespoon butter. Sauté the 1/2 medium yellow onion (70–80g), finely diced, until it is soft. Add 4 cloves minced garlic and cook for 30–60 seconds until fragrant. Stir in 2 tablespoons tomato paste and cook for about 2 minutes, stirring constantly.
⏱️ 8 min - 5
Finish the sauce: Pour in the 250ml shrimp stock and simmer for 2 minutes. Turn off the heat, add 50g uni, and blend until the sauce is smooth. You can use an immersion blender directly in the pan or transfer to a regular blender. Stir in 120ml heavy cream and 1 teaspoon fish sauce, then bring the sauce to a gentle simmer over low heat.
⏱️ 7 min - 6
Cook the pasta: Cook 220g spaghetti (or pasta of choice) in salted boiling water 2 minutes shy of al dente according to package directions. Before draining, reserve 80–120ml of pasta water. Transfer the pasta directly to the sauce using tongs and toss until it reaches al dente, adding reserved pasta water as needed until the sauce coats the pasta beautifully and is silky.
⏱️ 10 min - 7
Combine and season: Fold in half of the reserved seared shrimp and 75g lump crab meat into the pasta and sauce. Turn off the heat, stir in 1 tablespoon cold butter until melted and incorporated, then taste and adjust the seasoning as needed with salt and pepper.
⏱️ 3 min - 8
Garnish and serve: Divide the pasta among serving plates. Top with the remaining seared shrimp, another 75g lump crab meat, 50g fresh uni, and chopped green onion. Serve immediately with yuzukosho on the side if desired.
⏱️ 2 min