Hi, I’m Krizell, a third culture kid and second-generation Filipino American. I’m passionate about preserving our Filipino heritage through food and hope you give these recipes a try!
Krizell
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July 12, 2025
Bagoong is a condiment that I’ve been trying to use in more creative and various ways. Lately, I love adding it to pasta (think like you would anchovies) to give it a hint of that umami flavor bagoong has. This creamy bagoong and tomato pasta with shrimp is one of my new favorite ways to use bagoong.
Cook pasta (8 oz) according to package directions until al dente. Reserve 1/4 cup of pasta water before draining.
In a large skillet, heat olive oil (2 Tbsp) over medium heat.
Add sliced or minced garlic (6 cloves) and sauté until fragrant but not browned, about 1 minute.
Add shrimp (10 large) to the skillet and cook until they turn pink and opaque, about 2 minutes per side.
Add butter (1 Tbsp) to the skillet and let it melt. Pour in the tomato sauce (2 cups) and bring to a simmer.
Stir in the bagoong (1 Tbsp) (fermented shrimp paste) until well incorporated.
Add the heavy cream (¼ cup) and stir to combine. Let the sauce simmer for 2-3 minutes to thicken slightly.
Add the cooked pasta to the sauce along with the reserved pasta water. Toss to coat the pasta evenly with the sauce. Season with salt and pepper.
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