Mushroom and shrimp spaghetti

All because of the expensive button mushroom on sale in Jusco last weekend, I grabbed a box at RM6.99. Maybe the easiest way to use it in cooking is to associate the mushroom with pasta because cream is so expensive so an absolute no-no to mushroom soup as I had wasted a whole packet of cream worth RM20+ the last time I purchased one. Thinking that my "essential pasta cookbook" had dissolved in the air after searching all corners and drawers in the house for it, I found the green colour cover book after 40 minutes. While gasping for air, I looked through the pages and found nothing I fancy with mushroom because they like to cook mushroom with cream and that's what I want to avoid. So I opted for spaghetti marinara only that I don't have any other seafood except shrimps. The shrimps were bought an hour earlier on my way back home from work when I stopped for groceries in one of the supermarket nearby. I love marinara because WeeL made it for me on Valentine's Day 2 years back. It looks and taste almost like marinara but it is not. I made some modifications to many of the ingredients.




For the tomato sauce:
3 tablespoon cooking oil
1 onion medium size diced
1 baby carrot, diced
4 cloves of garlic, chopped
1 can of tomato puree (the smallest size)
2 teaspoon sugar
1 tablespoon chinese rice wine
1/2 cup chicken stock

4 button mushrooms, sliced
6 large shrimps, cleaned and removed skin

1. Heat the oil in pan, add onion, carrot and garlic and stir over medium heat for about 5 minutes. Add in mushroom and stir for 5 more minutes
2. Add tomato puree, sugar, wine and chicken stock. Simmer for about 20 minutes. Stir occasionally
3. Add shrimps and cook for 5 more minutes
4. Cook pasta in large pan of boiling salted/greased water until al dente. Drain and set aside.
5. Combine the sauce with pasta and serve


I served the pasta with boiled corn and mashed potato because I worry the big boy doesn't have enough.