Steps

1. In a bowl, combine water with approximately 1/2 tsp salt and mix. Add 5 frozen peeled shrimp to fully defrost. (Tip: Defrosting in salt water results in a plumper texture.)
   🕒 02:05
2. Finely chop 1/4 onion.
   🕒 02:24
3. Cut 1 clove garlic in half, remove the germ, and finely chop.
   🕒 02:43
4. Drain the defrosted shrimp and thoroughly pat dry with paper towels.
   🕒 03:03
5. Heat 1/2 tbsp olive oil and chopped 1 clove garlic in a frying pan over medium heat. Cook until the garlic is fragrant.
   🕒 03:15
6. Once fragrant, add the chopped 1/4 onion and sauté for about 1 minute until translucent and slightly yellowish.
   🕒 03:40
7. Add 200g canned tomatoes and cook for about 1 minute, crushing the whole tomatoes to evaporate some moisture. (Tip: Evaporating the moisture concentrates the tomato's umami for a more delicious result.)
   🕒 04:04
8. Stir in 1 tbsp ketchup and cook for another 30 seconds. (Tip: Lightly sautéing ketchup reduces its sharp acidity and enhances umami.)
   🕒 04:33
9. Add 1/2 tsp sugar and 1 tsp granulated consomme, and mix well.
   🕒 04:55
10. Add 250ml water and half of the 150ml milk (75ml), mix well, then add the shrimp. Bring to a boil.
    🕒 05:01
11. Once boiling, add 100g pasta and submerge it in the sauce. Cook for 1 minute longer than the package instructions, adjusting heat to low-medium or low. (Tip: If you don't have a large frying pan, break the pasta in half. If the sauce becomes too dry during cooking, add water to adjust. Stir occasionally to prevent sticking.)
    🕒 05:24
12. When the pasta is slightly firmer than al dente, add the remaining 150ml milk (75ml) and 5g salted butter, and mix well.
    🕒 06:44
13. Bring to a boil over medium heat and cook for 30 seconds to 1 minute until the pasta reaches the desired tenderness. (Tip: Adding butter and milk at the end provides richness, resulting in a smoother and creamier texture.)
    🕒 06:55
14. Adjust seasoning with salt if necessary.
    🕒 07:23
15. Plate the pasta, sprinkle with black pepper if desired, and serve.
    🕒 07:34