Of course I am not looking for pasta texture in soba. For one can never get al-dente soba...
Soba Arrabiata with Grilled Jumbo Shrimps
Ingredients: soba, cooked according to instructions (or other pasta type you prefer); shrimps/prawns, lightly seasoned with salt, black pepper and dried oregano; and chunky vegetable pasta sauce
Directions:
1. Put the shrimps under the grill plates, remove when cooked
2. Heat up the pre-made pasta sauce in non-stick pan, add in red pepper chili flakes, then add in noodles mix well
3. Serve with grilled shrimps and a pinch more of dried oregano
"Shrimpy"...soba...arrabiata...(did I just use three magic words?)...abracadabra
If you like soba, you will be able to appreciate its texture, and explore them in different ways of cooking. A non-al-dente version of "pasta" with the use of soba and another soba culinary adventure that worked out perfect. And with that juicy grilled jumbo shrimps...it's mild spicy and a delicious tomato-ey noodle delight. If you are interested in the easy chunky vegetable pasta sauce, here is the recipe. Oh, and remember...Friday is Presto Pasta Night round-up. Mark it down for chow down!
Tag: noodles, soba, pasta arrabiata
I was wondering the same thing... whether it should be al-dente when I was cooking it, but I decided I wanted it a little softer... is that right?
ReplyDeleteOh my goodness...
ReplyDeleteThis has made me so hungry!
the look of the prawn makes my mouth water. What a lovely combi with soba.
ReplyDeleteWhat a great idea -- using the soba in this traditional type of dish! I always find soba a bit bland on its own; it needs a strong sauce, either hot or salty, to liven it up.
ReplyDeleteThe shrimps! great, you're making me hungry and I haven't had my breakfast yet :)
ReplyDeleteYours looked like restaurant one...So Geng~ Very well presented =)
ReplyDeleteOh my God! Look how BIG that prawn is!
ReplyDeleteAccording to my Oxford Dict, a shrimp = like a prawn but smaller.
That, is not smaller than a prawn, I swear!
Have a nice day!
That shrimp looks so good! You are making me drool and I just had breakfast!
ReplyDeleteWow, the shrimps really jumbo! Slurp!
ReplyDeleteI really like your posts about shrimp. :) They always look so tasty the way you prepare them. Wow, soba and arrabiata is a pretty cool combination!
ReplyDeleteYum ! Yum! Looks like everything you post turns out to be my favourite. I am quite a glut, huh?
ReplyDeleteSoba noodles with arrabiata sauce and grilled shrimp sounds really good. Those shrimp do look nice and big.
ReplyDeletei soooo want those jumbo shrimps...they are suchhh luxury items here...ok this justifies another splurge for me, doesnt it? kikiki...
ReplyDeletewell im pretty sure u can get soba al dente..just 2 minutes in hot boiling water does the trick..then again, i really eat al dente for anything..instant noodles as well..
ReplyDeletesay no to soggy noodles!
I love prawns, especially BIG ones!! you're making me hungry again :(
ReplyDeleteLooks delish!! I prefer soba in Asian cuisine. Don't know about mixing soba with Italian. Hmmm!
ReplyDeleteAsian fusian food?
so lovely as always, a prawn so well captured!
ReplyDeleteYou can tell how sick I was if I missed this one!!!! Awesome and I did add it to this week's Presto Pasta Night Roundup.
ReplyDeletegreat looking prawns!
ReplyDeleteThese prawns look fantastic!!! Must have some soon
ReplyDeleteCool recipe. I just found your blog while looking around for other shrimp recipes. I just recently posted a recipe for Caramel and Ginger Shrimp that I adapted from “The Spended Table” cookbook and posted it on my blog @ http://cookingquest.wordpress.com if you would like to come take a look. I love feedback and other cook's opinions for sure.
ReplyDeleteThanks and have a great one!
Joe