Scentleaf spaghetti & pepper garlic shrimps…this combination is to live for!!! As you guys know, I have a passion and knack for fusion cuisine and I enjoy thinking of ways to create or slightly modify the staple recipes we are accustomed to having in Nigeria. Another thing you should know about me by now is that I have a thing for fresh herbs and scentleaf ( a.k.a. effirin ) is the number 1 herb for me. It’s one of the top 3 things you can always find in my fridge.
So this dish was borne out of the need to use up the abundance of scent leaves in my fridge and a stir fry version using pasta was the final product. The pepper garlic shrimps came as a welcome addition as I generally enjoy shrimps with all forms of pasta. But please you don’t have to be as extreme as I was – feel free to cut down on the pepper and garlic used for the shrimps If you’re not accustomed to hot stuff.
This recipe is a favourite in my home and amongst my loved ones – my siblings and their spouses have enjoyed it; but what made my day and stamped this recipe as a 5 star product for me was the day my mummy asked to try it on my most recent trip to Nigeria. As if that wasn’t enough, her compliments and request for more got me soaring on cloud 9…yes oh, it’s not a small matter when the Master Chef compliments your work.
So you see that you have more than enough reason to try it for yourself; oya find your way to the kitchen now!!
PEPPER GARLIC SHRIMPS AND SCENTLEAF SPAGHETTI
Recipe level: Medium
Preparation time: 10 minutes
Cook time: 40 mins
Total time: 50 minutes
Meal type: Main Dish
Meal time: Lunch or Dinner
- 300g spaghetti
- 2 stalks/bunches scent leaves, I didn’t slice my leaves (I prefer them whole)
- ½ medium onion, sliced
- 12-16 button mushrooms, sliced
- 2 seasoning cubes
- ½ – 1 cup oil, for sautéing
- Salt, to taste
- 16-20 large uncooked shrimps
- 2 hot peppers, (scotch bonnet, jalapeño)
- 4 cloves garlic
- 2 tablespoons olive oil or melted butter
- 1 seasoning cube
- Marinate your cleaned shrimps with the garlic, hot pepper, oil/butter and seasoning cube. Set aside In fridge to take on flavours.
- Meanwhile, cook spaghetti according to package directions. (The spaghetti shouldn’t be too soft, cook it all dente – there should be some firmness to eat as you’re going to sauté it in oil.) Drain pasta once cooked and set aside.
- Heat up oil in a large frying pan; sauté mushrooms for about 3 to 5 minutes or until they are golden brown. Then add onions and scent leaves: saute for 2 mins. Add the marinated shrimps and sauté for 3 mins or until they have completely turned peach. Finally add spaghetti and stir fry for about 2 to 5 minutes depending on how crispy you want it. ( I like to divide my sauté ingredients by half, so I more than one batch of frying especially when I cook more than 300grams of pasta.)
- Serve immediately and enjoy.