A wonderful shrimp and pasta dinner recipe. With just enough heat to spice things up.
1 pound Spaghetti
1/4 cup extra virgin olive oil, divided
1/4 cup hot water from cooked pasta
1/2 small onion, diced
3 cloves garlic, minced
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon salt
1 pound shrimp, peeled and deveined
1/2 cup dry white wine, room temperature
2 cups Heavy cream, room temperature
1 tablespoon fresh lemon juice
1/8 cup fresh parsley leaves, chopped
1/2 cup Parmesan cheese, grated
1. Cook the pasta in a large pot of boiling salted water until al dente, about 8 minutes. Drain, reserving 1/4 cup of
the cooking liquid. Return to the pot and toss with the 1/8 cup olive oil and reserved cooking liquid. Cover to
2. In a large sauté pan, heat the remaining olive oil over medium heat. Add the onions and cook, stirring, until soft,
about 5 minutes. Add the garlic, paprika, cayenne, thyme, and salt. Cook, stirring for 1 minute.
Add the white wine and cook over high heat until nearly all evaporated. Reduce heat to medium low, add the
cream, cooking and stirring occasionally until slightly reduced. Remove from heat, stir in lemon juice and keep
3. In the meantime, toss the shrimp with some additional paprika. Heat oil in a pan and cook for 1 - 2 minutes per
side. Set aside, cover and keep warm.
4. Add the cooked pasta to the cream mixture and toss to coat. Cook until the pasta is warmed through, about 1
minute. Remove from the heat and add the Parmesan Cheese. Stir in some of the shrimp into the pasta mixture,
reserving a few to garnish. Serve with more grated Parmesan, small pieces of parsley.
Recipe taken from my Pinterest board and found at: http://highlandsranchfoodie.com/2017/03/spicy-and-creamy-shrimp-pasta-recipe/#.WmCin9-nGUl
NOTE: this was seriously amazing if you like a little spice! Just the right amount of heat for me! I used the frozen shrimp from Costco instead of raw. You really must try this one!