Drunken Shrimp Pasta

You won’t get drunk with this pasta dish, I promise!


The original Kitchen Invader (my sister) wanted to try Italian shrimp scampi since last week.

The problem is we cannot find any lemons  at the grocery and even at the town market. It’s expensive here in our country ‘coz we don’t grow lemons locally. Our only option is to use kalamansi juice in place of lemon juice.

So, to make the story short we went all-Filipino with the missing ingredients namely white wine and lemon juice; hence the name Drunken Shrimp Pasta (Nilasing na Hipon Pasta). We used gin in place of white wine and the turn out was good and scrumptious as any other pasta we’ve tried cooking.

Here’s the recipe…



1/2 kg shrimps
10-12pcs kalamansi
2-3T gin
1/4 c butter
1/4 c olive oil
1/2 head garlic
2 small shallots
red pepper flakes (toasted)
chopped parsley
parmesan cheese
400g linguine


Leaving heads and tails intact, peel and de-vein shrimps. marinate in gin, juice of 5 calamansi, salt and pepper.

Heat oil and butter and lighty sautee garlic and shallots but do not brown.

Add pepper flakes, shrimps with the marinade, cook until shrimps turn pink. add juice of the rest of the calamansi, adjust salt and pepper. Sprinkle with parsley and cook for a minute more.

Cook pasta according to package instructions. Add to prepared sauce, mix well and sprinkle with parmesan cheese on top.

Serve immediately with toasted garlic-butter baguette.