DOBE RECIPE: Adobo Shrimp Pasta


Summer is the best time for simple, light pasta dinners. This dish, "Dobe" Shrimp Pasta, is seasoned with my home made Adobo seasoning callled DOBE, hence the name! which It is one of my featured Flavor Maker Spices ( which is available to purchase, of course) 
It is also easy t make this vegetarian by omitting the shrimp and adding oyster mushrooms or thickly sliced white mushrooms. Once your water for pasta has boiled, this dish takes 5 minutes to make. Trust me, don't  skimp on the cilantro. It works with the lime and tomatoes to rock summer!!!

PS- Don't eat shitty shrimp! Buy Wild US or Mexican, please! Please. There is no substitute. Asian shrimp suck. They are raised on ponds and taste like it. Break for the $10 it will cost to buy 12 oz of shrimp for two people.

serves 2
12 oz long pasta like capellini, spaghetti, linguine or tagliatelle
10-12 Jumbo wild gulf shrimp, peeled and deveined, tail on
1/4 cup Extra Virgin Olive Oil
1 Tbls DOBE seasoning 
3 large garlic cloves, peeled and sliced thinly
1 serrano pepper, sliced into thin rings
juice of 3-4 limes to equal 1/3 cup
1 cup diced, ripe tomatoes
1 small bunch of cilantro, chopped end to end to equal 1/2 cup

Salt  a pot water to cook the pasta, crank the heat and cover it. Bring to a rolling boil. 
When the water is boiling drop the pasta to cook* see below

Put a large skillet on over high heat.
Add the olive oil to the skillet.
When the oil and hot and is shimmering lay the shrimp down carefully on one side. 
Season the side facing up with DOBE. Don't shake the pan. Step away from the pan! 
Let the shrimp cook undisturbed for 60 seconds so the shrimp can get a bit caramelized. 
After a minute, Turn the shrimp over, cook for 30 seconds on tyhe seasoned side and remove to a plate. 
They will still be rare but thats ok, we will finish them in the sauce, You'll see.

Now add a little more olive oil the the pan and add the garlic and serrano slices.
Cook until the garlic picks up a little golden color and then return the shrimp to the pan.
Cook for a few seconds then dump in the tomatoes. Give it a toss and add the lime juice.

Swirl the pan and turn the heat to very low. 
When the pasta is ad dente remove the paste with tongs right into the pan with the shrimp, getting a 1/4 cup of so of the pasta water to come on into the pan as well.  
Add the cilantro and toss. Plate it up and eat! 

* If you don't know how to cook pasta. read this.
No olive oil, no bullshit. 
Plenty of mildly salted water (it should taste like soup, not seawater) 
Cover it to save energy when brining it to a rolling boil. I mean rolling.  
Drop in the pasta. 
Carefully stir to keep it from clumping together. 
Cook 5-7 minutes depending upon the cut.  
Remove from pot when al dente with tongs for noodles or a slotted spoon or spider for macaroni cuts. 
Add the pasta to the sauce and finish cooking it there. Let a little pasta water make its way into the pan. Pasta water is your friend. 
For big batches of slow sauce like ragu, remove the pasta to a bowl and add a little sauce to the pasta to coat it.