Pink Pasta with Shrimps

2 servings

15 minutes

Recipe from the book "Nigelissima" by Nigella Lawson

Energy value per serving

• Calories: 983.1
• Proteins: 29.3g
• Fats: 56.4g
• Carbohydrates: 83g

Ingredients

• Tomato paste: 1 tbsp
• Milk: 4 tbsp
• Mascarpone cheese: 4 tbsp
• Garlic oil: 1 tbsp
• Chili pepper flakes: 0.3 tsp
• Peeled shrimp: 150 g
• Pink Martini: 75 ml
• Fettuccine egg pasta: 250 g

Cooking steps

1. Boil water in a pot for pasta, add salt.

   Required ingredients:

   • Fettuccine egg pasta: 250 g

2. In a bowl, whisk the tomato paste with milk, then add mascarpone and whisk the mixture again.

   Required ingredients:

   • Tomato paste: 1 tablespoon
   • Milk: 4 tablespoons
   • Mascarpone cheese: 4 tablespoons

3. In a large pot, heat garlic oil. Add chili flakes to the oil and stir. Place shrimp on top and fry, stirring constantly, for 1 minute (or longer if shrimp are frozen). The shrimp should be fully cooked and hot.

   Required ingredients:

   • Garlic oil: 1 tablespoon
   • Chili pepper flakes: 0.3 teaspoon
   • Peeled shrimp: 150 g

4. Pour in the pink vermouth and bring to a boil over high heat. When the vermouth slightly evaporates, add the pink sauce from the bowl and simmer, stirring until fully heated. If the shrimp are frozen, check if they are heated enough: they should be very hot.

   Required ingredients:

   • Pink Martini: 75 ml
   • Tomato paste: 1 tablespoon
   • Milk: 4 tablespoons
   • Mascarpone cheese: 4 tablespoons

5. While the sauce is cooking, place the pasta in salted boiling water and cook for 3 minutes. It's important not to overcook. Drain the pasta in a colander, but do not drain all the water. Transfer the pasta to the pink sauce and mix gently but thoroughly. Serve in warmed plates or bowls immediately.

   Required ingredients:

   • Fettuccine egg pasta: 250 g