Spaghetti alla Creola (Creole Spaghetti)

4 servings:
500 gr shrimp (can be substituted with crab meat or boneless cod fish filet)
2 Tbsp olive oil
200 gr ripe tomato pulp
1 tsp pepper
2 tsp curry
1 wine glass full of bourbon
400 gr spaghetti
salt
200-250 ml of fresh cream
a handful of grated parmesan cheese

Clean the shrimp well and place in a large saucepan with the olive oil and the tomato pulp. Stirring constantly, add the pepper and curry, then pour in the glass of bourbon and continue cooking on a low heat. In the meantime, boil a large pot of water for the spaghetti.

Once it starts boiling, add some salt, and put spaghetti in. When the spaghetti is al dente, drain the water and place it in a pot with the fresh cream and grated cheese mixing well but carefully. Now pour the hot tomato shrimp (or fish) sauce over the spaghetti, mix and serve hot.