Shrimp & Roasted Garlic Spaghetti in Tomato Cream Sauce with Kesong Puti

Got my hands on some really fantastic Mr. Moo's kesong puti (white cheese)which I knew will be quickly banished to oblivion if I start spreading it on hot pandesal. Wanting to share it with the rest of the family, I decided to use it on pasta because Nacho just loves showing off his skill in slurping a full-length spaghetti!

I made this yesterday for our mom & son lunch date so I used tiger prawns to make it extra special - he shunned the toppings but loved the pasta as usual, but despite the snub, it really was pretty good!

Shrimp & Roasted Garlic Spaghetti in Tomato Cream Sauce with Kesong Puti
1/2kg Shrimps (shelled)
1/2c Mushrooms (optional)
1 large head of Garlic
150ml Tomato Sauce
150ml All-Purpose Cream
1tbsp Butter
5pcs Basil Leaves
4"sq. Kesong Puti (white cheese cubed)
500g Spaghetti or Penne (cooked)

1) Bake garlic (unhusked) in oven toaster for 15mins. Peel and mash with fork.
2) Saute garlic in butter, add shrimps, mushrooms and basil.
3) Pour in tomato sauce and all-purpose cream. Season with salt and pepper. If sauce is too thick, add in Olive Oil.
4) Turn off heat and add Kesong Puti.