Salted egg yolk pasta is a unique and delectable fusion of traditional Italian pasta and bold Asian flavors. The sauce, which is made with the golden, salty goodness of salted egg yolks, creates a creamy and decadent texture perfectly coats each strand of pasta, that’s simply irresistible. And with plump, juicy shrimp adding a burst of briny flavor and tender texture. With its rich and indulgent taste, salted egg yolk pasta is sure to impress and delight anyone looking to explore new and exciting culinary creations.

INGREDIENTS AND SUBSTITUTES

Ingredient quantities please refer to the recipes card (Click here)!

  • Spaghetti – This is a long, thin pasta that’s made from wheat flour and water. You can substitute with other types of pasta like linguine, fettuccine, or even rice noodles.
  • Olive oil – This is a healthy fat that’s commonly used in Italian cooking. It has a mild flavor and can be substituted with other vegetable oils like canola or grapeseed oil.
  • Sugar – This ingredient is used to balance the flavors in the dish.
  • Salt – An essential ingredient that brings out the flavors in the dish. You can substitute with sea salt, kosher salt, or Himalayan salt.
  • Medium-sized shrimp – This seafood adds a sweet and delicate flavor to the dish. You can substitute with other seafood like crab, lobster, or scallops.
  • Garlic cloves – These are an aromatic ingredient that add a depth of flavor to the dish. If you don’t like garlic, you can omit it or use shallots or onions instead.
  • Unsalted butter – This ingredient adds richness and creaminess to the sauce. You can substitute with margarine or plant-based butter for a vegan alternative.
  • Red chili pepper – This is an optional ingredient that adds heat to the dish. You can substitute with dried chili flakes or omit it altogether.
  • Salted egg yolks – The star ingredient in this recipe, this adds a creamy and savory flavor to the dish. Unfortunately, there isn’t a great substitute for this ingredient.
  • Curry leaves – These are an aromatic ingredient that adds a subtle curry flavor to the dish. If you don’t have curry leaves, you can substitute with curry powder.
  • Whipping cream – This ingredient adds richness and creaminess to the sauce. You can substitute with cooking cream, heavy cream.
  • Milk – This ingredient helps to thin out the sauce. You can substitute with water or any plant-based milk.
  • Salt and pepper – These are essential seasonings that can be adjusted to taste.
  • Fresh parsley – This is an optional garnish that adds a pop of color and freshness to the dish. You can substitute with other herbs like basil, cilantro, or chives.

RECIPES TIPS

  • Cook the spaghetti according to the package instructions, making sure to add enough salt to the water to properly season the pasta.
  • Clean and devein the shrimp before cooking. Season them with a pinch of salt and sugar to enhance their natural flavor.
  • When making the salted egg yolk sauce, make sure to use high-quality salted egg yolks for the best flavor. You can find salted egg yolks in Asian grocery stores or online. I find the frozen salted egg yolk is the best, it required the least preparation and works.
  • To make the sauce creamy and rich, use a combination of whipping cream and milk. You can adjust the ratio of cream to milk to your liking.
  • Don’t overcook the shrimp as they will become tough and rubbery. Cook them just until they turn pink and are no longer translucent.
  • Add a pinch of red chili pepper for a little kick of heat. If you don’t like spicy food, you can omit this ingredient.
  • Garnish the dish with freshly chopped parsley or other herbs for a pop of color and freshness.
  • Serve the pasta immediately after cooking to enjoy it at its best. Leftovers can be stored in the fridge for up to 2 days, but the sauce may thicken and become less creamy over time.

WHAT ELSE TO SERVE WITH ?

There are many delicious dishes that can complement salted egg yolk pasta and create a well-rounded meal. Here are a few ideas:

  • Garlic bread: The buttery and garlicky flavors of this classic side dish pair perfectly with the creamy and savory taste of the pasta.
  • Grilled or roasted vegetables: Roasted or grilled asparagus, zucchini, or broccoli are all excellent options to add some texture and freshness to the dish.
  • Salad: A light and refreshing salad can balance out the richness of the pasta. A simple mixed greens salad with a lemon vinaigrette would work well.
  • Seafood: Since the pasta already features shrimp, you could add some more seafood to the mix, like grilled scallops or steamed mussels.
  • Wine: A crisp white wine or light-bodied red wine, like Pinot Noir or Chardonnay, can enhance the flavors of the dish and make for a perfect pairing.

Remember to experiment and find the combinations that work best for your taste buds!

MADE AHEAD INSTRUCTIONS

  1. Cook the spaghetti ahead of time and rinse it under cold water to stop the cooking process. Toss it with a little olive oil to prevent it from sticking together, then store it in an airtight container in the fridge for up to 2 days.
  2. You can clean and devein the shrimp ahead of time and store them in the fridge until ready to use. However, it’s best to cook the shrimp just before serving for the best flavor and texture.
  3. Make the salted egg yolk sauce ahead of time and store it in an airtight container in the fridge for up to 2 days. Reheat the sauce on the stove over low heat, stirring constantly, until it’s warmed through and smooth.
  4. You can also cook the shrimp ahead of time and store them in the fridge for up to 2 days. To reheat, simply sauté them in a little butter or oil over medium heat until they’re heated through.
  5. If you want to save time on the day of serving, chop the garlic and red chili pepper ahead of time and store them in a small container in the fridge until ready to use.
  6. Don’t mix the sauce with the spaghetti until you’re ready to serve to prevent the pasta from becoming mushy. Instead, reheat the sauce and pasta separately, then toss them together just before serving.

With these make-ahead tips, you can prepare most of the components of the dish ahead of time and have a quick and easy meal ready when you need it.

STORAGE & REHEATING

  1. To store leftovers, place the pasta in an airtight container in the fridge. The sauce may thicken and become less creamy over time, so you can add a splash of milk or cream when reheating to thin it out.
  2. Leftover shrimp should be stored separately from the pasta to prevent them from overcooking. Place them in a separate airtight container in the fridge.
  3. When reheating the pasta and sauce, you can do it on the stove or in the microwave. To reheat on the stove, place the pasta and sauce in a saucepan and heat over low heat, stirring constantly, until heated through. To reheat in the microwave, place the pasta and sauce in a microwave-safe dish and heat on high for 1-2 minutes, stirring halfway through.
  4. Reheat the shrimp separately in a pan with a little butter or oil over medium heat until they’re heated through. Avoid overcooking the shrimp as they will become tough and rubbery.
  5. If the pasta and sauce have dried out in the fridge, you can add a little water or chicken broth to the pan when reheating to bring it back to its original consistency.

By following these storage and reheating tips, you can enjoy the Salted Egg Yolk Pasta with Shrimp for leftovers without sacrificing its flavor and texture.

RECIPES FAQS

Can I use other types of pasta instead of spaghetti?

Yes, you can use any type of pasta you prefer, such as linguine, fettuccine, or penne.

Can I use frozen shrimp instead of fresh?

Yes, you can use frozen shrimp, but make sure to thaw them completely before cooking. You can do this by placing them in the fridge overnight or running them under cold water for a few minutes.

Can I substitute salted egg yolks with regular egg yolks?

No, salted egg yolks have a distinct flavor that cannot be replicated by regular egg yolks. You can find salted egg yolks at most Asian grocery stores or online.

Can I make the dish without curry leaves?

Yes, you can omit the curry leaves if you can’t find them or don’t like the flavor. It will still taste delicious.

Can I use heavy cream instead of whipping cream?

Yes, you can use heavy cream instead of whipping cream, but it may be a little thicker and richer.

Can I adjust the portion size of the recipes?

You can adjust the recipe by clicking the serving size in the recipe in recipes card to your liking!
If you can find the exact portion that you like, you can, also, adjust this in manual mode. Make sure that the cooking times and temperatures have been adjusted for different quantities of ingredients. Even preparation time (such as for cutting) may be different than in the original recipe. Please do not pass the max line indicated inside of the mixing bowl. The capacity of the mixing bowl is 2.2 liters.

This recipes is compatible with which model of Thermomix®?

This recipes suitable for TM31 / TM5 / TM6

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RECIPES VIDEO

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RECIPES CARD

Salted Egg Yolk Pasta with Shrimp

Category, , DifficultyBeginner

This salted egg yolk pasta with shrimp is creamy, savory, and bursting with flavor. It's a delightful dish that's sure to impress your family and friends at any meal.

Prep Time10 minsCook Time40 minsTotal Time50 mins

Yields1 Serving

Pasta
 150 g spaghetti
 20 g olive oil
 1 tsp sugar
 ½ tsp salt
Salted Egg Yolk Sauce
 12 medium sized shrimp
 2 tsp sugar
 1 pinch salt
 30 g garlic cloves
 20 g olive oil
 60 g unsalted butter
 1 red chili pepper, chopped (optional)
 8 salted egg yolks
 1 sprig curry leaves
 150 g whipping cream
 50 g milk
 ½ tsp salt, plus extra for marinate shrimp
 1 pinch pepper
 1 fresh parsley, chopped, for garnish (optional)

Pasta
1

Place water, 15g olive oil, sugar and ½ tsp of the salt into mixing bowl and bring to the boil using kettle mode | 100ºC OR 10 min | 100°C | Speed 1.

2

Add spaghetti through hole in mixing bowl lid and cook time indicated on package | Varoma | ⤺ speed 1, without measuring cup. Meanwhile, place the salted egg yolk into Varoma dish and cover the lids. After all the pasta go into the mixing bowl, place the Varoma set on top to steam the salt egg yolks.

3

Remove the Varoma dish, transfer the salted egg yolks into a bowl. Drain spaghetti through Varoma dish and transfer into thermal serving bowl. Add 5g olive oil onto the pasta and mix well with spatula and keep warm. Quickly rinse mixing bowl in cold water.

Salted Egg Yolk Sauce
4

Peel and devein the shrimp (reserve the heads). Marinate the shrimp with 1 pinch of salt and 1 tsp of sugar. Set aside.

5

Place the garlic into Thermomix® mixing bowl, peel and chop 5 sec | ⤺ Speed 4.5. Remove the garlic skin, scrape down sides of mixing bowl with spatula.

6

Add oil and butter in mixing bowl then chop 5 sec | Speed 5. Scrape down sides of mixing bowl with spatula.

7

Add the shrimp heads into the mixing bowl and sauté for 4 min | 120°C | ⤺ Speed Spoon. Meanwhile, smash the salted egg yolked slightly using a fork and set aside.

8

Remove the shrimp heads. Add chillies (optional), salted egg yolk and curry leaves, sauté 5 min | 120°C | Speed 2 without measuring cup.

9

Add prawn, sauté 5 min | 120°C | ⤺ Speed spoon.

10

Add cream, milk, 1/2 tsp salt and 1 tsp sugar without measuring cup, cook 3 min | Varoma | ⤺ Speed Spoon.

11

Add the cooked pasta into the mixing bowl, toss it well with the sauce using the spatula. Transfer to a serving plate. Serve immediately, garnished with parsley and sprinkled with extra pepper.

Ingredients

Pasta
 150 g spaghetti
 20 g olive oil
 1 tsp sugar
 ½ tsp salt
Salted Egg Yolk Sauce
 12 medium sized shrimp
 2 tsp sugar
 1 pinch salt
 30 g garlic cloves
 20 g olive oil
 60 g unsalted butter
 1 red chili pepper, chopped (optional)
 8 salted egg yolks
 1 sprig curry leaves
 150 g whipping cream
 50 g milk
 ½ tsp salt, plus extra for marinate shrimp
 1 pinch pepper
 1 fresh parsley, chopped, for garnish (optional)

Directions

Pasta
1

Place water, 15g olive oil, sugar and ½ tsp of the salt into mixing bowl and bring to the boil using kettle mode | 100ºC OR 10 min | 100°C | Speed 1.

2

Add spaghetti through hole in mixing bowl lid and cook time indicated on package | Varoma | ⤺ speed 1, without measuring cup. Meanwhile, place the salted egg yolk into Varoma dish and cover the lids. After all the pasta go into the mixing bowl, place the Varoma set on top to steam the salt egg yolks.

3

Remove the Varoma dish, transfer the salted egg yolks into a bowl. Drain spaghetti through Varoma dish and transfer into thermal serving bowl. Add 5g olive oil onto the pasta and mix well with spatula and keep warm. Quickly rinse mixing bowl in cold water.

Salted Egg Yolk Sauce
4

Peel and devein the shrimp (reserve the heads). Marinate the shrimp with 1 pinch of salt and 1 tsp of sugar. Set aside.

5

Place the garlic into Thermomix® mixing bowl, peel and chop 5 sec | ⤺ Speed 4.5. Remove the garlic skin, scrape down sides of mixing bowl with spatula.

6

Add oil and butter in mixing bowl then chop 5 sec | Speed 5. Scrape down sides of mixing bowl with spatula.

7

Add the shrimp heads into the mixing bowl and sauté for 4 min | 120°C | ⤺ Speed Spoon. Meanwhile, smash the salted egg yolked slightly using a fork and set aside.

8

Remove the shrimp heads. Add chillies (optional), salted egg yolk and curry leaves, sauté 5 min | 120°C | Speed 2 without measuring cup.

9

Add prawn, sauté 5 min | 120°C | ⤺ Speed spoon.

10

Add cream, milk, 1/2 tsp salt and 1 tsp sugar without measuring cup, cook 3 min | Varoma | ⤺ Speed Spoon.

11

Add the cooked pasta into the mixing bowl, toss it well with the sauce using the spatula. Transfer to a serving plate. Serve immediately, garnished with parsley and sprinkled with extra pepper.

Salted Egg Yolk Pasta with Shrimp

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