Hangover Shrimp Pasta

Name: Hangover Shrimp Pasta
Yield: 781 g
Ingredients: minced garlic 10 teaspoon; black olives 9 pieces; button mushrooms 69 pieces; onion 70 half serving (1/2 piece); raw cabbage 50 g; pasta noodles 160 g; frozen shrimp 150 g; Fomi tomato purée 250 g; Korean red pepper powder 13 g

914 kcal

#hangover #shrimp #pasta #spicy pasta #hangover food #Korean fusion #seafood pasta #Cheongyang pepper #tomato pasta #drinking side dish

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Ingredients

Main ingredients

minced garlic 2 teaspoon
black olives 3 pieces
button mushrooms 3 pieces
onion 1 half serving (1/2 piece)
raw cabbage 50 g
pasta noodles 160 g
frozen shrimp 150 g

Seasonings/Sauce

Fomi tomato purée 250 g
Korean red pepper powder 13 g

Nutrition summary

Carbohydrates 161.72 g 69%

Protein 61.51 g 26%

Fat 4.35 g 4%

Serving size 781g

Cooking steps

1

Clean the shrimp and garlic thoroughly.
2

Boil the pasta in boiling water until cooked.
3

Heat olive oil in a pan and sauté the garlic.
4

Add the prepared shrimp to the pan and cook.
5

Add the boiled pasta to the pan and stir-fry.
6

Add Cheongyang chili pepper, tomatoes, and hangover broth (or anchovy broth) and simmer.
7

Season with salt and pepper to taste.
8

Finish by sprinkling parsley and olive oil.

Hangover Shrimp Pasta

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