Rich and Creamy Tuumbar Pasta
Create Restaurant-Quality Tuumbar Pasta at Home!
Embrace the festive spirit of the year-end with a special home-cooked meal! Instead of waiting in long queues, why not enjoy a warm and flavorful Tuumbar Pasta made right in your own kitchen? This rich and velvety cream sauce, combined with succulent shrimp and tender mushrooms, is sure to warm your body and soul on a chilly day. It will undoubtedly make your year-end celebration even more memorable. How about setting new resolutions for the coming year over a delightful glass of wine? Here’s a recipe that will make your home party truly special.
Main Ingredients- Pasta (for 2 servings, approx. 200g)
- Frozen Shrimp (18 pcs, adjustable to preference)
- Green Onion (1 stalk, white part preferred)
- Button Mushrooms (8 pcs)
- Onion (1/2 medium)
Sauce & Seasoning- Heavy Cream (500ml)
- Milk (200ml)
- Garlic (6 cloves, thinly sliced)
- Gochugaru (Korean chili flakes) (1 Tbsp)
- Soy Sauce (2 Tbsp)
- Chicken Stock (1/2 cube, optional for enhanced flavor)
- Peperoncino (3 pcs, or dried chili, adjust for spice level)
- Black Pepper (a pinch)
- Salt (a pinch)
- Olive Oil (a drizzle)
- Heavy Cream (500ml)
- Milk (200ml)
- Garlic (6 cloves, thinly sliced)
- Gochugaru (Korean chili flakes) (1 Tbsp)
- Soy Sauce (2 Tbsp)
- Chicken Stock (1/2 cube, optional for enhanced flavor)
- Peperoncino (3 pcs, or dried chili, adjust for spice level)
- Black Pepper (a pinch)
- Salt (a pinch)
- Olive Oil (a drizzle)
Cooking Instructions
Step 1
First, prepare the green onion. Wash it thoroughly and finely chop the white parts. If you have scallions, they can also be used for an even better flavor. Having them prepped beforehand makes cooking much smoother.
Step 2
In a medium bowl, combine the heavy cream (500ml) with the chopped green onion. Mix well and refrigerate for at least 1 hour to let the flavors meld. This aging process allows the subtle green onion aroma to deeply infuse the cream, creating a richer taste. (The aging time can be adjusted, or you can use it immediately if preferred.)
Step 3
Prepare the pasta for 2 servings (about 200g). Bring a large pot of water to a boil, add half a tablespoon of salt and 1 tablespoon of cooking oil. Add the pasta and cook for about 9-10 minutes, or until al dente, depending on the pasta type. Drain the pasta in a colander. Important tip: Do not rinse the cooked pasta under cold water, as this can affect its chewy texture.
Step 4
Defrost the frozen shrimp, then pat them dry. Marinate the shrimp by tossing them with 1 Tbsp Gochugaru, 2 Tbsp soy sauce, and 1 Tbsp soju. Let them sit for a few minutes to absorb the flavors.
Step 5
Clean the button mushrooms (8 pcs) and slice them thinly. Finely dice half an onion.
Step 6
Heat a generous drizzle of olive oil in a wide pan over medium-low heat. Add the sliced garlic (6 cloves), finely diced onion, and peperoncino (3 pcs). Sauté until fragrant. Adding peperoncino or dried chilies helps cut through the richness and adds a pleasant spicy kick to the pasta. (You can omit these if you prefer a milder dish.)
Step 7
Once the garlic and onion become translucent, add the marinated shrimp to the pan. Stir-fry until the shrimp turn pink and are cooked through. You’ll notice a delicious aroma developing as the shrimp cook.
Step 8
Pour in the aged cream sauce from the refrigerator and add the milk (200ml). Stir well and bring to a gentle simmer over medium-low heat, allowing the sauce to become smooth and creamy.
Step 9
For an extra layer of flavor, consider adding half a cube of chicken stock. Chicken stock will significantly enhance the umami of the sauce, resulting in a richer and more complex taste. (If using chicken stock, you may need to adjust the saltiness.)
Step 10
Once the sauce is simmering, add the cooked pasta and sliced mushrooms. Toss everything together gently, ensuring the sauce coats the pasta and mushrooms evenly.
Step 11
Continue to simmer until the sauce reaches your desired consistency. It’s best to leave a little sauce remaining rather than cooking it down too much. This way, as the pasta cools, the sauce will naturally thicken to a wonderfully creamy texture, preventing it from becoming dry. Finish with a grind of black pepper and adjust seasoning with salt if needed. Your rich and creamy Tuumbar Pasta is ready!
Step 12
On this occasion, I also prepared a steak to make the meal even more special. (Optional)
Step 13
My plate focused mainly on the delicious pasta! (Optional)
Step 14
I thoroughly enjoyed mine topped with plenty of cream sauce. It was incredibly rewarding and a joyful moment when my dining companion declared it even better than Outback’s! I hope you all have a wonderful year-end. Happy New Year!
