Creme Fraiche Pasta Sauce served over Angel hair pasta is a creamy match made in heaven. Parmesan cheese, lemon zest and starchy pasta water makes a velvety texture and bright flavor. Stir in some fresh and lively gremolata and top with tender shrimp and you’ve got an easy “restaurant feel” dinner.
You’re about 30 minutes away from a delightfully satisfying pasta dinner. Plan accordingly, and in the time it takes the pasta to cook, the creme fraiche sauce comes together and the shrimp is cooked.
Toss everything together and dig in. Don’t forget to pour yourself a glass of crisp white wine. It’s a perfect partner for pasta and creme fraiche.
Luscious creamy and lemony creme fraiche sauce tossed with delicate angel hair pasta is a beautiful “feel fancy” combination.
What is Creme Fraiche? Creme fraiche is a dairy product that is a richer and slightly less tangy version of sour cream.
Creme fraiche is simply French for Fresh Cream. It’s a thick cultured cream which is soured with a bacterial culture. Much like sour cream or Mexican crema. Offering a nutty and tangy flavor. It can be used as a condiment or thickener, or as a sauce, like this creme fraiche sauce for pasta.
Creme fraiche is easy to find at your local grocery store but did you know that you can easily make your own? Check out this creme fraiche recipe.
What is Gremolata? Gremolata is such a big word for such an easy fresh seasoning. It’s simply made of fresh parsley, lemon zest and garlic. And it’s totally delightful.
Ingredients You’ll Need
Ingredients for Gremolata:
- Fresh Parsley
- Lemon Zest
- Fresh Garlic
For The Creme Fraiche Pasta:
- Angel Hair Pasta
- Creme Fraiche
- Red Pepper Flakes
- Extra Virgin Olive Oil
- Parmesan Cheese
- Cooked Shrimp
- Pasta: Use spaghetti in place of the Angel Hair Pasta. Or choose a fun shape like orecchiette.
- Shrimp: Crabmeat is another seafood that shines when paired with lemon and cream. Omit the seafood and substitute 1 cup of frozen peas to make this a vegetarian pasta dish.
- Bacon: Substitute some crumbled cooked bacon and chopped green onions in place of the seafood.
Step by Step Instructions – It’s Easy
- Step 1: Make the gremolata: In the bowl of a small food chopper, add the garlic. Pulse about 5 times or until rough chopped. Add parsley leaves and the zest of 1 lemon. Pulse about 20 times until medium chopped.
Pro-Tip: Can You Use Parsley Stems? Unlike cilantro, where the stems and leaves are similar in flavor, parsley stems don’t work well in most recipes. While parsley leaves are fresh and herbal, the stems are tougher in texture and have a much stronger and intense flavor. Which will over-power and alter the flavor of a recipe.
- Step 2: Make the Creme Fraiche Pasta Sauce: Juice the lemon into a large bowl. Whisk in the crème fraîche and olive oil until combined.
- Step 3: Add the Parmesan, red-pepper flakes and reserved gremolata; mix until combined. Set aside.
- Step 4: Add the cooked reserved pasta to the creme fraiche sauce. Using tongs toss until the pasta is well covered in sauce. Add a little reserved pasta water to the sauce.
Pro Tip: Why is pasta water good for pasta sauce? Don’t throw all of that pasta cooking liquid down the drain, It’s liquid gold. It’s a must to add to any sauce for any pasta dish. It’s high in starch and this salty starchy water helps the sauce cling to the pasta while helping to thicken the sauce. It turns any pasta dish into a luxurious pasta dish.
- Step 5: Plate the meal: Grab your favorite pasta plates. Place pasta on the plate and top with cooked shrimp. Garnish with parsley.
Creme fraiche is made from heavy cream while yogurt is made from milk. The culturing process used for each differs and affects the texture and flavor, making them different products in the end.
Sour cream. If you are going to substitute sour cream in this recipe, I’d suggest using Mexican Crema. It’s thinner in texture than sour cream and creme fraiche, but the flavor is somewhat similar.
Following this recipe, you’ll only use 1/2 of a container of creme fraiche. The remainder will last in the refrigerator up to a month to six weeks. Perfect for making another batch of creme fraiche sauce for pasta.
Yes and so easy. Simply purchase a gluten free pasta product. No need to alter any instructions for this recipe.
Store any leftover creme fraiche pasta in an airtight container in the refrigerator. The pasta will keep for 3 – 4 days. Angel hair pasta reheats beautifully in the microwave. Depending on the serving amount, allow 15 – 30 seconds.
I hope you give this creme fraiche sauce for pasta a try. Adding gremolata makes this a very special sauce and a very special dinner.
Creme Fraiche Pasta Sauce with Angel Hair Pasta and Shrimp
- For the gremolata:
- 1 cup flat-leaf parsley leaves loosely packed
- 1 clove garlic
- Zest of 1 lemon
- For the Pasta:
- ½ pound angel hair pasta about 1/2 box.
- ½ cup crème fraîche
- 2 tablespoons extra-virgin olive oil plus more for garnish
- Juice of one lemon about two tablespoons
- 1 cup grated Parmesan cheese plus more for garnish
- ½ teaspoon red-pepper flakes
- 16 large shrimp
- Flat-leaf parsley leaves for garnish
- Using two sauce pans, put some water on to boil the spaghetti and the shrimp.
- Make the Gremolata: In the bowl of a small food chopper, add the garlic. Pulse about 5 times or until rough chopped. Add parsley leaves and the zest of 1 lemon. Pulse about 20 times until medium chopped.
- Juice the lemon into a large bowl. Whisk in the crème fraîche and olive oil until combined. Add the Parmesan, red-pepper flakes and reserved gremolata; mix until combined. Set aside.
- Cook the Angel Hair Pasta according to package directions. Drain, reserving about 1/2 cup of the pasta water before draining.
- Cook the Shrimp: Peel, devein, remove tails. In a sauce pan with water, add a few leaves of parsley and the lemon that you've used to zest and juice. Let this mixture boil for 5 minutes and then add the shrimp and cook for two minutes. Remove shrimp to a plate and set aside. Keep warm.
- Transfer the pasta to the bowl with the sauce. Add the sauce and toss to coat the noodles evenly, adding pasta water 1 tablespoon at a time to thin sauce if needed.
- Transfer the pasta to individual plates. Add 4 shrimp per plate and garnish with additional Parmesan, a drizzle of olive oil and parsley. Serve immediately.
Pasta Sauce with Creme Fraiche … It’s What’s For Dinner.