This simple and satisfying rice pasta dish is fresh and delicious and can be whipped up in a matter of 20 minutes. This is my boyfriend’s favourite dish so I get to make it on a weekly basis. I sometimes vary the herbs and/or omit the cream, but this is the usual version. The pasta I use is the whole rice pasta by Rice&Rice. I can’t taste the difference between this and the regular wheaty pasta. The texture is noticeably different, because I can’t seem to attain the right degree of ‘al dente’, but it’s a really good substitute. The best thing about rice pasta is that it feels like you’re eating pasta, but it’s actually just molded rice, so it leaves you feeling fresh and comfortable, rather than heavy and drowsy.
200g frozen shrimps
200g whole rice pasta
8-9 sweet cherry tomatoes (finely chopped)
1 small carton cream (panna)
1 heaped tablesoon tomato paste
1 cup white wine
2 cloves of garlic (finely chopped)
extra virgin olive oil
2 small chilli peppers (finely chopped)
2 level tablespoons Cajun spices mix
some fresh basil
some fresh chives
pestle-and-mortar ground sea salt and black peppercorns
- Fry the chilli and garlic in 4 tablespoons extra virgin olive oil.
- Add the shrimps and white wine, together with some sea salt and black pepper. Mix well.
- Add the cherry tomatoes and leave to simmer on low heat for 5 minutes.
- Add the cream, tomato paste and Cajun spices and leave to simmer for another 5 minutes.
- Cut some fresh basil and chives onto the sauce, mix well and turn off the heat. Tate and add salt and pepper to your liking.
- Bring some water to the boil and throw in the pasta, a tablespoon of sea salt and a tablespoon of olive oil. Thorough mixing is important because the rice pasta tends to stick to the bottom of the pan.
- The pasta should take about 10 minutes to reach the desired texture. Drain well and wash thoroughly with cold water, as the rice pasta tends to become coated in a thick layer of starch, which wouldn’t be very pleasant in your plate.
Add the pasta to the sauce, mix well and tuck in 🙂