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Paprika Shrimp Pasta

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35min

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4 servings

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Paprika Shrimp Pasta is a vibrant and flavorful dish that combines succulent shrimp with al dente pasta in a rich, smoky paprika sauce. This recipe offers a perfect balance of spice, creaminess, and seafood flavors, making it an ideal choice for a quick yet impressive dinner. The bright red paprika not only adds a beautiful color to the dish but also infuses it with a subtle warmth. Easy to prepare and visually appealing, this pasta dish is sure to become a favorite for both weeknight meals and special occasions.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
3 g
2 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Milk

Shellfish

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Ingredients

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Steps

Read instructions and get ready to cook

1
Cook pasta

Bring a large pot of salted water to boil. Cook linguine according to package instructions until al dente.

2
Prepare shrimp

Peel and devein shrimp if not already done. Pat dry with paper towels.

3
Season shrimp

In a bowl, toss shrimp with 1 tablespoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

4
Sauté shrimp

In a large skillet, heat olive oil over medium-high heat. Cook shrimp for 2-3 minutes per side until pink. Remove and set aside.

5
Prepare aromatics

In the same skillet, melt butter. Add minced garlic and cook for 1 minute until fragrant.

6
Add spices

Stir in remaining paprika and red pepper flakes. Cook for 30 seconds.

7
Deglaze pan

Pour in white wine, scraping up any browned bits from the bottom of the pan.

8
Make sauce

Add heavy cream, remaining salt, and pepper. Simmer for 2-3 minutes until slightly thickened.

9
Add lemon

Squeeze in juice from half a lemon. Stir to combine.

10
Combine pasta and sauce

Add cooked pasta to the skillet with the sauce. Toss to coat evenly.

11
Add shrimp

Return cooked shrimp to the skillet and gently toss with the pasta.

12
Finish and serve

Remove from heat. Stir in chopped parsley and grated Parmesan. Serve immediately with lemon wedges.

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