Cook the pasta in plenty of boiling salted water (4¼ cups of water and a heaping teaspoon of salt for every 4 oz of pasta), following the package directions (taste about 2 minutes early), until al dente.
⚙ Cooking in salted waterStovePot
💡The water should taste like a seasoned soup, not like sea water: a heaping teaspoon of salt per liter. Add the salt once the water is boiling.
2
Drain.
Colander
To assemble
3
Heat the olive oil in a pan and fry the onion and garlic 3 minutes, until the onion softens.
⚙ Pan-fryingStoveFrying pan
4
Add the tomatoes and paprika and cook 10 minutes, until the tomatoes soften.
Stove
5
Add the shrimp and cook another 3–4 minutes, until pink.
Stove
6
Add the drained pasta, season with salt and black pepper and toss well.
7
Serve immediately with the basil.
568calories
30 gprotein
79 gcarbs
12 gfat
● protein 22%● carbs 58%● fat 20%
Per serving (346 g), of 4 servings
For the Cooked pasta · To assemble ·
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Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
Colander· Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)
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