Salted Egg Pasta with Shrimp

Procedure

1. 1
   Cook the pasta in a large pot of boiling salted water until al dente, then drain and reserve 60mL of the starchy pasta water.
2. 2
   Melt 20g of butter in a large skillet over medium-high heat and sear the shrimp until they turn pink and opaque.
3. 3
   Remove the shrimp from the skillet and set them aside to keep them tender.
4. 4
   In the same skillet, add the remaining 20g of butter along with the minced garlic, curry leaves, and chopped bird’s eye chili.
5. 5
   Sauté for 1 minute until the garlic is fragrant and the chili adds a hint of spice to the butter.
6. 6
   Lower the heat to medium and sprinkle 30g of Menu Salted Egg Powder Mix 500G into the melted butter, stirring constantly until it foams and smells toasted.
7. 7
   Slowly pour in the evaporated milk or cream while whisking to create a thick, golden sauce.
8. 8
   Add the reserved pasta water to the skillet to loosen the sauce into a creamy consistency.
9. 9
   Toss the cooked pasta and the seared shrimp back into the skillet, stirring vigorously to coat everything in the salted egg glaze.
10. 10
    Turn off the heat and stir in the grated Parmesan cheese and a generous amount of cracked black pepper.
11. 11
    Serve immediately while the sauce is hot and velvety, as salted egg sauces tend to thicken quickly as they cool.