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Tuesday, May 13, 2014

Creamy Shrimp and Fish Roe Pasta


Leftovers never tasted so good. Spaghetti aside, the shrimps, fish roe, cherry tomatoes, fresh dill, and creme fraiche were all ingredients from the meal I hosted last Sunday that I didn't use. There was no way I would throw them away, especially when I could obviously come up with a Creamy Shrimp and Fish Roe Pasta dish. But sometimes I am guilty of forgetting what I have in the refrigerator and find them already gone bad. So before this could happen, especially with the shrimps, I figured I'd bring out my pots and pans for dinner tonight.



After a long day of work plus a long ride home, one does not necessarily feel up to cooking. Picking up take-out can be a convenient option, but obviously can't be done all the time. The good thing is that this dish took only 20 minutes to prepare. The minute I picked up my daughter at her nounou's house and we got home, I zoomed in the kitchen. Water was boiled for the pasta while at the same time, I sauteed some minced shallots, cherry tomatoes, and shrimps in a tablespoon of butter. A minute or two after, I added a tablespoon of fish roe, 1/4 cup of creme fraiche, and some roughly chopped dill. After seasoning with salt, black pepper, and a pinch of grated nutmeg, I added the drained spaghetti to the cream sauce. Within 20 minutes, SO and I were happily enjoying our plate of creamy pasta. It was D-E-L-I-C-I-O-U-S!!!

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