9 (Sat) April 2011
Peperoncino Spaghetti in Shrimp Sauce with Shrimp, Scallops and Oyster Mushrooms
-Oksu, Seongdong, Seoul, Republic of Korea-
w W and DJ
For the first time ever, I’ve succeeded in making back-to-back (yesterday plus today) 3.5-rated home-cooked-by-me meals. Yay for me.
I didn’t quite know what to call the sauce, which was based on stock made from shrimp shells, so I went with the obvious. Incidentally, there doesn’t appear to be any sauce because, by the time I got around to getting this photo of the dish after several failed platings, the pasta had absorbed most of the liquid. Anyway, along with the whole shrimp, and the scallops, the seafood flavor of the sauce was intense, one of the best that I’ve ever made.
The orange pasta was spaghetti infused with chili peppers, giving it a slight kick. Wanting some kind of colored pasta in anticipation of a cooking duel with LJY, I bought it on the same day as the spinach linguine featured a few weeks back (see 2.077 Linguine con Spinaci in Creamy Scampi Sauce with Bell Peppers, Mushrooms, and Shrimp). In that post, I noted that the green of the pasta didn’t seem to go so well with the pink shrimp. Orange works better, I think.
(For more details re food, see WHAT)
(For more details re venues, see WHERE IN KOREA)