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My Pasta Rosa

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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.

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Pasta Rosa

  • 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.

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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.


Mango Shrimp Curry

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Curries are incredibly easy and healthy to make. Once you get a two recipes under your belt their completely in your control. With a few ingredients any dinner (and leftovers lunch for work, as in my case) is 20 minutes away. Roughly.

I got this recipe from Nigella, and I tweaked it to fit my own tastes and my own stocklist in the pantry. This dish is best served with rice.

  • 2 tsp chili oil
  • 1 tbsp garlic oil
  • 1 shallot, chopped or minced
  • 1 can coconut milk
  • 1/2 bottle of Patak’s Yellow Mango Curry
  • 1 medium sweet potato (or squash)
  •  13-15 pieces of shrimp, peeled and deveined
  • 1 lime

In a large skillet heat the oils and heat the shallot until nice and warm. Keep an eye out to make sure not to burn it. And it does burn quick. Stir, and add in the mango curry and coconut milk. Stir and bring to a boil.

the Mango sauce prior to the coconut milk addition. I love the color.

Lower the heat to keep a constant simmer and add in the sweet potatoes. Cook until tender about 15 minutes or so. Add in the shrimp and cook for 7 minutes longer, till all the shrimp are pink and cooked through.  Add the lime juice and cook for just a minute longer.

Serve over rice.