Pantry Protocols

Chili Shrimp Pasta

image :  Chili Shrimp Pasta


  • 11 oz (345g) pasta (whatever you have in your pantry will work)
  • 1 tablespoon olive oil
  • 1 1/2 lbs (750g) medium raw shrimp, peeled and deveined
  • 1/2 cup chopped onion
  • 4 garlic cloves, minced
  • 1 to 2 teaspoons sambal oelek
  • 1/2 cup dry white wine
  • 14 oz (398ml) can diced tomatoes, undrained
  • 3 tablespoons chopped fresh basil (or flat leaf parsley)
  • 2 tablespoon sour cream


Cook pasta in large pot of boiling water for 12 to 15 minutes or until al dente; drain.

Meanwhile, heat oil in large pan over medium heat. Cook shrimp for about 5 minutes or until just cooked; remove from pan.

Add onion and garlic to same pan. Cook, stirring occasionally, for about 5 minutes or until onion is softened.