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Simple and light pasta recipe that is guaranteed healthy!

Total Time: 40 minutes | Serves 2 | Level of Difficulty: Easy

This is a personal favorite pasta recipe. It is a wonderful mix of flavors of the earth (from the basil and shitake mushroom) and the sea (from the shrimp). Enjoy!


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  • 6-8 pieces shrimp
  • 5-6 pieces dried shitake mushrooms
  • 120grams spaghetti noodles
  • 1 bulb garlic
  • 1 tablespoon brown sugar
  • 5-7 pieces fresh basil leaves 
  • parmesan cheese
  • olive oil
  • rock salt
  • whole black pepper


1. Prepare the ingredients.

SHITAKE MUSHROOM - Soak the dried mushroom in room temperature water. After the mushroom expands (meaning they are already hydrated), pat it dry with towel, cut of the stem, and slice them around 1/4 inch thick.

SHRIMP - Peel and devein the shrimp. Make small incisions at the shrimp's back and abdomen and then stretch the shrimp a little bit. Set the shrimp heads aside (to be used later).

SPICES - Chop the garlic. Grind the pepper and the rock salt together using mortar and pestle. We like to use freshly ground pepper because we feel that it has stronger flavor than the ready-made ones that you can buy in the grocery stores.

NOODLES - Make a shrimp stock by boiling the shrimp heads (that we set aside earlier) with some salt and oil for a few minutes. Take out the shrimp heads and scoop out (or skim) the foam. Cook the spaghetti noodles according to package instructions but using the shrimp stock that we made instead of plain water. This will give the noodles some ocean flavor.

2. Cooking Instructions

Heat the oil in the pan in medium heat. Stir fry the garlic. Add in the mushrooms and cook for 1-2 minutes. Add in the shrimp and cook until it turns orange in color.

Season with a little bit of salt and pepper. Mix in the noodles, brown sugar, torn basil leaves, and parmesan cheese. Add more salt and pepper to taste.

3. Plating

Place in a serving plate. Sprinkle with more parmesan cheese, if you like!

Nutritional Information

Calories: 791k | Protein: 46.2g | Fat: 30.8 | Carbs: 91.8g

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