Pasta fusilli especial con aligue

Ingredientes

• 1 pound fusilli
• 1/2 pound shrimp
• 4 tablespoon oil
• 1 medium onion (- chopped finely)
• 3 cloves garlic (- minced)
• 1 cup crab fat (aligue)
• 250 ml all-purpose cream (or table cream)
• 4 tablespoons lemon or calamansi juice
• 1 tablesspoon salt
• 1/8 teaspoon ground pepper
• 1 cup crushed pork rinds (- for topping)
• 1 cup green onions (- chopped)

Preparación

1. 1

   Cook fusilli as per package direction. Drain and set aside.

2. 2

   In a saucepan or skillet, heat oil in medium high. Cook shrimp for a minute each side or until they turn pink. Remove from pan and set aside.

3. 3

   In the same pan, saute garlic and onion until aromatic and tender. Add the crab fat and cook for a minute.

4. 4

   Stir in the cream and let it simmer for 3 minutes. Add the lemon or kalamansi juice and stir. Season with salt and pepper and add back the cooked shrimp. Simmer for another 2 minutes. (See Note 1)

5. 5

   Remove the shrimps again and transfer to a small bowl.

6. 6

   Transfer fusilli to a large bowl or casserole. Add the aligue sauce and toss until the fusilli are completely coated with sauce. Top with crushed chicharon (pork rinds), shrimp, and chopped green onions.

7. 7

   You may add some grated Parmesan cheese if desired.