Aglio Olio with Prawns

While I am fond of rich pasta like creamy pesto, baked mac and  lasagna, I am also partial to basic pasta preparation. 

If you'll notice, most of my posts about pasta here are basic and simple. The main reason is that I have very little time to cook now that Reese is on her toddler years and need to be supervised all the time. I also make it a point to share quick and easy ways to cook food that the whole family can enjoy.

Aglio Olio is basically a pasta dish using Garlic and Oil as its name suggests.  To add a twist, I used large shrimp or prawns to infuse the seafood flavor as opposed to the usual anchovy fillets.

Ingredients

400 grams spaghetti, cooked al dente

1/2 cup olive oil

1 whole garlic, minced

300 grams prawns, peeled and halved 

1 tsp Chili flakes

Parmesan cheese

Salt and Pepper to taste

A handful of fresh basil leaves, chopped or 1 tbsp. dried

Procedure

Prepare spaghetti according to package directions. Drain.

While the pasta is cooking, prepare the prawns  by peeling each without taking the tail. Cut the shrimp lengthwise. Season with salt (about a teaspoon) and pepper (1/4 teaspoon).

Heat up the olive oil and immediately throw in the garlic and chili flakes. Saute for one minute. Add the shrimp and stir-fry for 3 minutes or until the shrimp are cooked through.

Turn the heat to low and add the pasta. Make sure to mix throroughly such that every noodle has been coated with the sauce. Check the taste and add salt, pepper and chili flakes as needed. Add the basil cook for at least 1 minute more while mixing everything thoroughly.

Serve with parmesan cheese on top.

Egg-Mayo Sandwich

I used to go to Deli France now known as Cafe France for my sandwich fix. Egg-Mayo on croissants is a sure fire mood booster alongside some hot soup (nothing in particular) or pasta. 

Two days ago, h's cousin gave us 2 dozens of extra large eggs. Some of them even had 2 yolks. Can you beat that? 

Thinking of what else to do with so many eggs in the pantry, I boiled a couple to make an egg salad for breakfast.

Ingredients:

2 extra large eggs or 3 large eggs

1/2 cup mayonnaise

1/4 tsp salt

Dash of pepper

A handful of shredded lettuce or any greens of your choice (arugula is my first choice)

Chili flakes (optional)

Procedure

Make hard boiled eggs by simmering eggs in salted water for 7-10 minutes depending on their size.

Once the eggs have cooled, peel off the shell and mash the eggs.

Add salt, pepper and mayo. Mix until well blended.

Lay shredded greens on a plate and top with the egg mixture. Add chili flakes if using. 

Serve with toasted bread. 

It's so yummy with pan de sal!