Pasta Aligue with Garlic Shrimps

FF was huffing and puffing as he finally  deposit that brick of a luggage I was traveling with  in Asia. I had it with me from the Philippines,  dragged it along in Singapore, then in Bali before finally  hauling it back to Germany.

What's in there anyway, stones? He asked, as the ugly blotches of red slowly creep back off this sweaty forehead. My usually uncomplaining husband , the forever gentleman, who tend  forget that I could twist and turn patients twice my size and height and but never let be lift anything heavier than a basket of sweets when where together, groaned in exhausted frustration . We've been travelling for 36 hours and both of us are beyond weary when we finally reached our doorstep.

 He exhausted  inquiry turned to disapproving scowl as I open my luggage , exposing kilos upon kilos groceries! Yup, I bought cans  of cheap sardines, bottles of spread ,tins of biscuits among other things , as if I'm off to barren Antarctic for the next  6 months. I admit, I got carried away with buying things  that would remind me of home.
We have enough foods in Germany, you know. He reminded me, barely containing his sarcasm , as I put my loot into the pantry.

I will make it up to you, I promised my husband. Today, I had the chance to do just that.
I cook that Aligue ( crab fat) in a bottle I bought from the Philippines. How can something so inexpensive end up this delicious? If only I knew, what fine treat this cheap bottle  would bring to our plate, I should have wipe that grocery shelve clean!

The simple dish was so delicious, it's worth the Hernia risk!

Pasta Aligue

300 g of shrimps, peeled and deveined
1 tsp cayenne pepper

4 cloves of garlic

olive oil for sautéing
1 large onion, finely diced
3 tbsp. butter
2 tbsp. flour
1/2 jar aligue sauce
300 ml shrimp or fish stock
200 ml cream
salt and pepper
handful chopped parsley
a pack of your favourite pasta, cooked

1. Season shrimp with sea salt,  let it rest for 5 minutes . Heat olive oil in the pan, add shrimps , garlic and cayenne pepper. Cook until it turns opaque, about 5 minutes or less

2. Transfer shrimps to a bowl, drizzle with lemon juice, season with more salt  if necessary, pepper and add chopped parsley. Set aside.

3. Using the same pan,   melt butter under medium heat. Saute onion until  soft and fragrant. Add flour. Deglaze with shrimp/fish stock. 

3.  Bring to a boil. Stir in aligue. Bring to a gentle simmer and add in cream. Season with salt and pepper.

 4. Cook pasta according to package's instruction. Toss over sauce until well combined.

Serve with garlic shrimps .