Oct 9, 2018

Pasta con Aji de Langostinos (pasta with shrimps in yellow chili sauce)


  • 750 g. of medium size shrimps (approximately 1.5 lbs)
  • 500 g. of spaghetti (or your favorite pasta)
  • 6 minced garlic cloves
  • 1 regular size onion in thick slices
  • 3 tablespoons of aji amarillo paste (Peruvian yellow chili paste)
  • 3 slices of white bread soaked in 1 cup of milk
  • 12 peeled roasted peanuts (it could be replaced by 1 tablespoon of peanut butter)
  • 2 cups of cottage cheese (fresh cheese or mozzarella could be used)
  • 4 tablespoons of oil
  • 2 hard boiled eggs
  • 1/2 cup of black olives (halved or pitted) Parsley
  • Salt
  • Black pepper

Put 3 tablespoons of oil in a pan and sauté the minced garlic and onion until the onion is cooked. Add the aji amarillo and cook for two minutes stirring frequently. Put the mix in a blender, add the soaked bread, cheese, peanuts and a teaspoon of salt. Blend until creamy, add a little bit of milk if too thick and salt if needed.

Heat 1 tablespoon of oil in a pan at medium-low temperature, add the shrimps, some salt and black pepper and cook for about 5 minutes until the shrimp are cooked. Pour the sauce and cook until the sauce starts boiling, stir frequently.

Cook the pasta the usual way.

Serve the pasta cover with plenty of sauce. Decorate each plate with slices of hard boiled eggs, olives, and parsley.