My old roommate in San Francisco A taught me how to make pasta.
When we were living together in the bay area many years ago, I was in charge of making Malaysian and Chinese food in the kitchen, while A excelled in western food. She made killer mash potatoes (from scratch!) and great pasta. While we didn’t indulge in seafood-loaded pasta like this back then, her pasta was always delectable–with really simple ingredients such as unpeeled straw mushrooms, chicken or shrimp. It was a very humble, easy, and practical dish. It was great for our budgets, especially during the dot bomb days…
If A were to read this post today, I am sure she would be amazed by my newly acquired cooking skill. I have since perfected my Italian pasta, plus I have upgraded the toppings to all our favorite fruits de la mer. I suspect she would ask for a second helping. *wink*
To make it an ultra luxury dish, I got some fresh Florida rock shrimp. Both crunchy and succulent, Florida rock shrimp is worth every buck I spent. (They were priced at $19.95 per pound.) Throw in some calamari rings, scallops, shrimp, mussels, cherry tomatoes, and freshly-plucked sweet basil leaves, you have a 5-star dish that you can make anytime to impress yourself, or your guests.
Click the above gallery to view the complete pictures set; a total of 8 pictures for your drooling viewing pleasure.
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