Come Dine In

My cheeky munchkin don’t eat pasta in red sauce so when I cook pasta it has to be white. She never liked it and unfortunately, when she tried it she got hospitalized because of food poisoning. Well, it’s home cooked and it didn’t show any sign of spoilage so we were really shocked when everyone in the family who had it was throwing up after a few hours. Her dislike of red pasta hasn’t changed since then and if only she can say, “Mum, it’s all your fault! I told you I don’t eat red pasta!”

Because of that, I believe I’ve tried almost all creams around already and only sourcream suits my family’s taste. I would say it’s the perfect cream for any cream based pasta. It’s a bit thin so I always use about a tablespoon of Knorr Cream of Mushroom Soup Powder to make it thick and it tastes yummier too. But because I run out of Cream of Mushroom Soup, I grabbed my Knorr Crab and Corn Soup and… hhmmm PERFECT!!!

INGREDIENTS:

1/4 kg. pasta of your choice

1 tbsp. butter

1 tsp. olive oil

1 medium onion, minced

2 garlic cloves, minced

a pound or more of shrimps

about 10 pcs button mushrooms (you can slice or leave them whole)

a cup of sourcream

1 Dairylea cheese triangle (optional, you can use any kind of cheese)

1 tbsp. Knorr Crab and Corn Soup Powder dissolved in 1/4 cup water

salt and pepper to taste

parsley to garnish

METHOD:

1. Cook the pasta until al dente.

2. Melt the butter with oil. Saute garlic and onion until soft. Add in the shrimp and cook until reddish, then the mushroom.

2. Tip in the sour cream and dairylea cheese, mix until well blended. Pour in the crab and corn soup mixture and let bubble until sauce thickens. You can adjust according to your preferred consistensy. Season with salt and pepper.

3. Garnish with some parsley and serve.

So there, my new discovery is the use of crab and corn soup powder. It’s yummier and it enhances the seafood taste. Try it and I’m sure you’ll cook it over and over again.