Ingredients
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500 g San remo risoni
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50 g Malunggay leaves washed
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1 oz La espanola extra virgin olive oil
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60 g Garlic minced
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100 g Onions minced
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300 g Shelled jumbo shrimps deveined and sliced lengthwise
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¼ tsp Salt
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1/8 tsp Black pepper
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2 oz White wine
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80 g Flaked smoked bangus
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90 g Clara ole red pesto pasta sauce
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1 pack Clara ole carbonara sauce
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½ cup Pasta water
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1 ½ tbsp Tabasco chipotle pepper sauce
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40 g Parmesan cheese
Directions
Steps
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1
Done
|
Bring enough water to cook the pasta into a boil. Add in pasta and stir. |
|
2
Done
|
In a saucepan, saute garlic and onions in olive oil. Add in shrimps and season with salt and pepper. Pour in wine. Cook just until it turns pink. Add in smoked bangus and cook for a minute over medium heat. |
|
3
Done
|
Stir in Clara Ole Red Pesto, Carbonara Sauce and pasta water. Stir to combine. |
|
4
Done
|
Add malunggay leaves into boiling pasta on the last minute of cooking and stir well. Drain and toss directly into simmering sauce. |
|
5
Done
|
Blend in Tabasco Chipotle Pepper Sauce and cheese. Serve immediately. |
