Halabos na hipon is a type of Filipino dish where shell-on shrimps are cooked in butter, garlic and 7-up. It was what I planned to cook for dinner today and I was rabidly anticipating from early morning how I’d enjoy the succulent morsels of my favorite crustacean with humongous helpings of steamed rice. But come prep time, I opened our pantry only to discover we were out of Jasmine rice. We, however, had boxes of pasta in various shapes and kinds. Drat.
I wasn’t to be disappointed for long. With my mind set on a seafood meal, I peeled the shrimps, stir-fried them briefly in a garlic-browned butter-basil mixture and served them over angel hair pasta doused with the garlic butter sauce. Garlicky, buttery, spicy garlic butter shrimp pasta. Rice what?
- 1 pound angel hair pasta
- 1 cup butter
- 7 to 8 cloves (about 1 tablespoon) garlic, peeled and minced
- 1 tablespoon fresh basil, chopped
- ½ teaspoon dried red pepper flakes
- 1 pound large shrimps, peeled and deveined, leaving tail intact
- salt and pepper to taste
- 1 tablespoon Parmesan cheese, shredded
- In a pot over medium heat, bring about 5 cups lightly-salted water to a boil. Add pasta and cook for about 4 to 5 minutes or until firm to bite. Remove from pot and drain well.
- In a wide skillet over medium low heat, add butter and cook until it begins to brown. Add garlic and continue to cook, stirring regularly, until lightly browned and aromatic. Add basil and chili flakes. Remove garlic butter from pan, leaving about 1 tablespoon, and set aside.
- Increase heat to high. Add shrimps and cook, stirring regularly to fully coat with garlic butter mixture, for about 2 to 3 minutes or until color changes to pink and cooked through. Season with salt and pepper to taste.
- In a large bowl, toss together with hot pasta, garlic butter mixture and Parmesan cheese. Divide onto serving plates and top with shrimp. Serve hot.