Baltic Maid

Cuban-inspired Pasta with Shrimp – Kubanisch inspiriertes Nudelgericht mit Garnelen

Posted on | February 25, 2013 | No Comments

I started to grow very fond of the Caribbean cuisine. Once I tried a few recipes I was hooked by the familiar yet exotic flavours. Parts of the Cuban cuisine for example remind me of German food whereas other parts are or were completely new to me.

Plantains are such an exotic example. These are definitely not found in the traditional German cuisine. However, once I tried them I was absolutely in love with them. If you haven’t tried plantains yet, there is no excuse (unless you live in place where you cannot buy them.) Plantains can be prepared in many different ways and usually the recipes are pretty simple. How about fried plantains, mashed plantains with salami, Tostones with mango, crab, and avocado, steak with rice and plantains. Maybe plantains as an ingredient in a Caribbean casserole maybe  or in a soup? The possibilities seem endless… :-)

Back to this dish, the sauce is made with Cuban sofrito as a base and later shrimp are added. If I am not mistaken, usually green bell peppers are used for sofrito but the cookbook went with red ones instead. I like green bell peppers, however, red ones tend to be a little sweeter which I like as well  so I did not object to using the red kind instead. This pasta dish convinces with its tastiness and easy preparation. Definitely a keeper!

Cuban-inspired Pasta with Shrimp


  • olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, grated
  • 1/2 red bell pepper, finely chopped
  • 1/2 tsp cumin
  • 1/2 tsp oregano
  • 1 large ripe tomato, finely chopped
  • 1 tbsp capers, drained
  • 10 pitted olives, halved, or more or less to taste (the recipe asks for black ones. I used green ones since I had those available)
  • 1/2 cup chopped cilantro
  • 8 oz tomato sauce
  • salt, pepper
  • 1 lb / 450 g shrimp, deveined, shelled, tail removed
  • spaghetti or other long pasta (I used spinach fettuccine)


In a large frying pan, sauté the onion, garlic, pepper, cumin, and oregano in a little olive oil until just beginning to brown. Stir often. Add the tomato, capers, olives, and half of the cilantro. Cook for about 2 minutes.

Add the tomato sauce and season to taste with salt and pepper. Let it simmer for about 5 minutes.  Add the shrimp and let everything simmer for an additional 3 minutes or until the shrimp are cooked.

Adjust seasoning to taste. The sauce should be highly seasoned so add more spices if necessary.

In the meantime, cook the pasta al dente and then serve it with the sauce. Sprinkle the remaining cilantro over the pasta and sauce. Guten Appetit!

Recipe from Bold & Healthy Flavors. 450 Recipes from around the World. by Steven Raichlen

Kubanisch-inspiriertes Nudelgericht mit Garnelen


  • Olivenöl
  • 1 kleine Zwiebel, klein geschnitten
  • 2 Knoblauchzehen, zerrieben
  • 1/2 rote Paprika, klein geschnitten
  • 1/2 TL Kreuzkümmel / Cumin
  • 1/2 TL Oregano
  • 1 groβe, reife Tomate, klein geschnitten
  • 1 EL Kapern, abgetropft
  • 10 Oliven ohne Stein, halbiert (Das Rezept verlangt schwarze Oliven. Ich habe grüne verwendet, da ich diese gerade zur Hand hatte)
  • 1/2 Tasse klein geschnittenes Korianderkraut
  • ca. 8 oz / 227 g Tomatensoβe
  • Salz, Pfeffer
  • 450 g Garnelen, Schale und Schwanz entfernt, entdarmt
  • Spaghetti oder andere lange Nudeln (Ich habe Spinatfettuccine verwendet)


In einer groβen Pfanne werden die Zwiebel, Knoblauch, Paprika, Kreuzkümmel und Oregano in ein wenig Olivenöl gebraten bis alles eine leichte Braunfärbung annimmt. Des öfteren umrühren. Die Tomate, Kapern, Oliven und die Hälfte des Korianderkrautes hinzufügen. Für ca. 2 Minuten kochen lassen.

Die Tomatensoβe hinzufügen und mit Salz und Pfeffer würzen. Alles für ungefähr 5 Minuten köcheln lassen. Die Garnelen dazugeben und alles für 3 weitere Minuten köcheln lassen oder bis die Garnelen gar sind.

Die Soβe abschmecken. Sie sollte kräftig gewürzt sein, also mit den Gewürzen nicht zu sparsam umgehen.

In der Zwischenzeit die Nudeln al dente kochen und dann mit der Tomatensoβe servieren. Das restliche Korianderkraut über die Nudeln und die Soβe streuen. Guten Appetit!

Rezept aus dem Kochbuch Bold & Healthy Flavors. 450 Recipes from around the World. von Steven Raichlen


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