Creamy Shrimp Pasta
17 ingredients · 13 steps · from Essen Recipes
Ingredients
- 1 lb (450 g) large shrimp, peeled & deveined
- to taste salt and black pepper
- ½ tsp chili flakes
- 1 ½ tsp smoked paprika
- 2 tbsp olive oil
- 1 tbsp (for shrimp) butter
- 1 small shallot, finely chopped
- ¼ sweet onion, finely chopped
- ½ red bell pepper
- 3 garlic cloves
- 2 tbsp tomato paste
- ¾ cup (180ml) chicken broth
- 1 tablespoon salt
- as needed pasta
- 1 cup (250ml) heavy cream
- optional fresh parsley
- 1 tbsp lemon juice
Steps
- Season the shrimp with salt, black pepper, chili flakes, and smoked paprika. Mix well.
- Heat 1 tablespoon of butter in a large pan over medium-high heat. Add the seasoned shrimp and cook for 1 minute per side until pink. Do not overcook; remove from the pan and set aside.
- Add the finely chopped shallot and ¼ sweet onion to the same pan. Cook for 2–3 minutes, until softened.
- Add the red bell pepper and cook for 2–3 minutes, until softened.
- Add the garlic cloves and cook for 30 seconds.
- Stir in the tomato paste and cook for 1 minute.
- Add 2 teaspoons of smoked paprika and 1 teaspoon of sweet paprika. Stir for 20 seconds.
- Pour in ¾ cup (180ml) chicken broth and stir. Simmer for 2 minutes, seasoning with 1 tablespoon of salt.
- Cook the pasta according to package instructions until al dente.
- Add 1 cup (250ml) heavy cream to the pan and cook for 3–4 minutes until slightly thick.
- Stir in 1 tablespoon of butter, fresh parsley (optional), a pinch of salt, 1 tablespoon of lemon juice. Taste and adjust salt if needed.
- Return the shrimp to the pan and cook for 1 minute just to heat through.
- Sprinkle with fresh parsley.
Recipe extracted by Foodle from “Traditional Spanish dish with ONLY simple ingredients! Everyone will be delighted!” by Essen Recipes. Quantities follow the video and may be approximate — watch the original for technique.