This easy Aligue (crab paste) pasta with shrimp is rich, creamy, and packed with savory crab flavor. Ready in just 20 minutes! 

I was shocked when I found out aligue isn’t a thing here in the US. Growing up in the Philippines, I always thought it was something everyone knew about.

So, what exactly is aligue? It’s a reddish-orange  paste made from the roe and fat of small crabs. It’s incredibly rich, savory, briny, and packed with umami. Even just a spoonful can add a ton of flavor to a dish. 

This aligue pasta is one of my brother’s signature dishes. He used to make it at our restaurant in the Philippines, and it was always a huge hit.

And you really don’t need to do much with it. Mix aligue with cream, toss in some pasta, add shrimp, and you’ve got an incredibly easy pasta dish with a flavor you won’t find anywhere else.

What Is Aligue(Crab Paste)?

Aligue, also known as tabâ ng talangkâ, is a rich Filipino seafood paste made from the reddish-orange roe and fat of small crabs.

It has a rich, umami, briny flavor and a distinct orange color. In the Philippines, prepared aligue is sold in jars and used to add concentrated crab flavor to dishes. It’s commonly used to flavor rice, seafood, and other savory dishes.

Where to Buy Aligue

If you live in the Philippines, aligue is fairly easy to find in supermarkets, local markets, and online. It’s usually sold in jars labeled aligue, crab paste, or taba ng talangka.

In the US, your best bet is a Filipino or Asian grocery store. You can also order it online from Asian grocery retailers such as Weee!, which currently carries jarred Filipino crab paste.

Ingredients You’ll Need

• Aligue (crab paste). This is the star of the sauce. Look for bottled or jarred aligue at Filipino or Asian grocery stores, usually near the bottled seafood products and condiments. You can also find it online.
• Pasta. Spaghetti, linguine, or fettuccine all work well with the creamy aligue sauce.
• Shrimp or prawns. Use large shrimp or prawns, peeled and deveined. 
• Heavy cream. Makes the aligue sauce rich and creamy while still letting the crab flavor stand out.
• Garlic and onion. Aromatics.
• Salt, black pepper, and paprika. Simple seasonings for the shrimp.
• Lemon wedges. A squeeze of fresh lemon makes a big difference here. It cuts through the rich, creamy sauce and brightens up the aligue flavor. 

How to Make Aligue Pasta with Shrimp

This creamy aligue pasta comes together quickly, so have everything ready before you start cooking.

1. Cook the Pasta

Cook the pasta in salted water until al dente. Reserve some pasta water before draining.

2. Cook the Shrimp

Heat the olive oil over medium heat. Sauté the onion and garlic for 1-2 minutes.

Add the shrimp and season with salt, pepper, and paprika. Cook for 1-2 minutes per side. Remove and set aside.

3. Make the Aligue Sauce

Reduce the heat to medium-low. Add the aligue to the same pan and cook for about 2 minutes, stirring frequently.

Pour in the cream and stir until smooth. Cook until the sauce thickens slightly, then season with salt and pepper to taste.

4. Toss and Serve

Add the cooked pasta and toss until evenly coated. Transfer the pasta to a serving plate and arrange the cooked shrimp on top. Serve with lemon wedges on the side. Enjoy!

Tips for the Best Aligue Pasta

• Don’t overcook the shrimp. Cook just until they turn pinkish orange and curl into a loose C shape. Remove them from the pan while you make the sauce so they don’t get rubbery.
• Taste before adding salt. Aligue can already be quite salty, and the saltiness varies by brand.
• Storage Instructions: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of cream or water to loosen the sauce.

Try These Easy Filipino Dinner Recipes, Next!

Ground Beef Kare Kare

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Beef Pares

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Aligue Pasta (Creamy Crab Paste Pasta)

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Prep 10 minutes mins

Cook 15 minutes mins

This easy Aligue (crab paste) pasta with shrimp is rich, creamy, and packed with savory crab flavor. Ready in just 20 minutes!

Servings 4 servings

Course Main Course

Cuisine Asian, Filipino

Ingredients

1x2x3x

• ▢ 8 ounces pasta
• ▢ 3 tablespoons olive oil
• ▢ ¼ small onion finely diced
• ▢ 3 cloves garlic minced
• ▢ 1 pound shrimp or prawns peeled and deveined
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon ground black pepper
• ▢ ½ teaspoon paprika
• ▢ 2 tablespoons aligue crab paste
• ▢ 1 cup cream
• ▢ Salt and pepper to taste
• ▢ Lemon wedges for serving

Instructions

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1. Cook the pasta in salted water until al dente.
2. Heat olive oil over medium heat. Sauté the onion and garlic for 1-2 minutes.
3. Add the shrimp and sprinkle with salt, pepper, and paprika. Cook for about 1-2 minutes per side, or until they turn pinkish orange and curl into a loose C shape. Remove and set aside.
4. Keep the same pan over medium-low heat. Add the aligue and cook for about 2 minutes, stirring frequently to bring out its flavor. Add the cream and stir until smooth until slightly thickened. Season with salt and pepper to taste.
5. Add the cooked pasta and toss until completely coated.
6. Serve with cooked shrimp on top and lemon wedges on the side. Enjoy!

Notes

Nutrition information is an estimate only and may vary depending on the brands and ingredients used.

Nutrition

Serving1 servingCalories510 kcalCarbohydrates45 gProtein32 gFat23 gSaturated Fat14 gPolyunsaturated Fat2 gMonounsaturated Fat7 gTrans Fat1 gCholesterol245 mgSodium650 mgPotassium350 mgFiber2 gSugar3 gVitamin A700 IUVitamin C3 mgCalcium130 mgIron2 mg