Special Aligue Pasta Fusilli
Try this special Aligue Pasta made with fusilli tossed in a creamy sauce of crab fat, cream and lemon juice then topped with shrimps and crushed chicharon (pork rinds).
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
- 1 lb fusilli
- 1/2 lb shrimp
- 4 tbsp oil
- 1 medium onion (- chopped finely)
- 3 clove garlic (- minced)
- 1 cup crab fat (aligue)
- 250 ml all-purpose cream (or table cream)
- 4 tbsp lemon or calamansi juice
- 1 tablesspoon salt
- 1/8 tsp ground pepper
- 1 cup crushed pork rinds (- for topping)
- 1 cup green onions (- chopped)
Instructions
- 1
Cook fusilli as per package direction. Drain and set aside.
- 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
In the same pan, saute garlic and onion until aromatic and tender. Add the crab fat and cook for a minute.
- 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
Remove the shrimps again and transfer to a small bowl.
- 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
You may add some grated Parmesan cheese if desired.