Shrimp, garlic and tomatoes are sautéed in a homemade Thai-basil-garlic-ghee sauce. Toss in cooked black squid pasta for an easy 30 minute meal.
Fresh black squid pasta?? Yup. Another treat from my Milk and Eggs delivery. When I said that a little goes a long way with this delivery service, I meant it. I picked up the fresh pasta from Milk and Eggs on a whim. I’ve never cooked with black squid pasta before but I knew I had some Sizzlefish shrimp in my freezer that would pair excellent with it. I was hoping it would at least. The rest…I had no idea what to do. So I sat on the pasta and shrimp for a day. Then it hit me – Mekhala. I almost forgot to mention. The black squid pasta is not just any black squid pasta, it’s from Domenico’s Foods. Talk about pressure! Back to Mekhala. Mekhala is a company that makes organic Asian dressings and condiments with ingredients sourced from small local farms in Northern Thailand. All their products are all vegan, gluten-free and made with organic and natural ingredients. In other words their products are healthy. Right up my alley. I have 3 jars in my pantry right now. Well technically 2 in the pantry and one in the refrigerator because it’s been opened. That jar would be the Organic Gluten Free Thai Basil Garlic Paste. This is what it looks like. It’s literally a paste but don’t be scared this paste produces deliciousness. I thought because of the thickness and texture of the paste that the taste would be overpowering but it is not. I used almost 2 tablespoons.
Before adding the Thai paste, I made a quick ‘sauce’ by heating some ghee in a non-stick skillet then stirring in some garlic. If you don’t have ghee then use extra-virgin olive oil. This won’t make much ‘sauce’ but won’t need it. You just need enough to cook the shrimp and toss the pasta with.
I cooked 8 shrimp but only 6 made it to the plate. What can I say, it’s Sizzlefish so I couldn’t help myself. This came together very nicely if I must say so myself. The Thai basil garlic paste paired perfectly with the ghee and of course shrimp. Yes, you can substitute regular or gluten-free pasta if you don’t have black squid. It won’t be nearly as pretty though.
- 12 ounces black squid pasta
- ½ lb Sizzlefish shrimp
- 1½ tbsp Mekhala Organic Basil Garlic Paste
- 1½ tbsp OMGhee (ghee)
- ½ pint cherry tomatoes, sliced
- 2 garlic cloves, minced
- 1 tbsp fresh basil
- Add pasta to boiling hot water. Cook 2-4 minutes. Drain and set aside.
- In a large skillet over medium heat, add ghee.
- Once melted, add garlic and tomatoes. Cook 3-5 minutes, stirring occasionally.
- Add in shrimp. Cook an additional few minutes until shrimp are pink.
- Turn off heat and toss in cooked pasta until coated.
- Top with fresh basil and serve immediately.
Los Angelenos – here is a 20 off your first order over $40 use this code: ME20OFF. Sorry, Los Angeles only at this time.
I was compensated with products for this review but all opinions and recipes are my own. For more about my disclosure policy see here: http://fitslowcookerqueen.com/about/disclosure-policy/.