I’ve been looking up recipes online and through pinterest for quite some time now. And something just dawned on me. I need to stop. I have maybe 20+ cookbooks that are just sitting in the bookcase, and they are screaming at me to be used. My last cookbook purchase was Nigella Lawson’s new book, Nigellissima. Almost every recipe that I open this cookbook to, is a keeper. The one that I’ve been eyeing the most is Nigella’s Pasta Rosa.
I didn’t quite have the ingredients for her version, but I will admit I was heavily influenced by her recipe when making my own.
- 2 oz (or whatever single serving of pasta you prefer) of spaghetti
- 1 tbsp butter
- salt and pepper
- 1 cup small, cooked shrimp
- 1/3 cup creme fraiche
- 2 tbsp creamy horseradish sauce
- 1 tsp paprika
- milk, to texture (I used almond milk, but you can use coconut, whole or part fat milks)
- 2 tbsp or so of fresh parsley
- 1/4 cup parmesan cheese
Put a large pot of water on stove and heat to a rolling boil. Salt the water heavily, and add the pasta. Cook till al dente, about 8 minutes or so, depending on if you’re using thin or regular spaghetti.
While the pasta is cooking, melt the butter in a skillet. Add the shrimp and season with salt and pepper. Heat through, about 5 minutes or so, turning occasionally. Add creme fraiche, horseradish, and paprika to the pan. Let everything melt together, creating a sort of thick sauce. Add a little bit of milk to get the desired consistency you like.
When the pasta is done use a pasta spoon or tongs to remove from the water, and allow to drain excess liquid while holding over the pot, very minimally. The starchy water helps the sauce adhere to the pasta.
Before serving sprinkle with parsley and parmesan. Serve immediately, and eat greedily.