Lena Abraham is a freelance contributor with Delish, and was formerly Senior Food Editor, where she developed and styled recipes for video and photo, and also stayed on top of current food trends. She’s been working in the food industry for over 10 years, and will argue that the best fish tacos in the world are made in New York. Don’t @ her.
Creamy, smoky, and spicy, this comforting shrimp pasta is low effort, high reward. Thanks to store-bought roasted peppers, very little active cooking time is required. And though you totally could roast your own peppers, we actually preferred the jarred version rather than homemade roasted peppers while testing this recipe. The store-bought variety tends to be more tender, which makes for a smoother, more velvety sauce.
If you’d like to skip the wine, replace it with broth, apple cider vinegar, or water. And if you’re not into spice, reduce the paprika to 1 teaspoon or less in total, and skip the red pepper flakes altogether.
Made this? Let us know how it went in the comment section below!
- Yields:
- 4 - 6 serving(s)
- Prep Time:
- 20 mins
- Total Time:
- 40 mins
Ingredients
- 1 lb.
medium shrimp, peeled, deveined, tails removed
- 2 tsp.
finely grated lemon zest
- 1 tbsp.
smoked paprika, divided
Kosher salt
- 1 lb.
linguine
- 2
(16-oz.) jars roasted red peppers, drained
- 1/2 c.
heavy cream
- 2 tbsp.
unsalted butter
- 2
shallots, finely chopped
- 4
cloves garlic, finely chopped
- 1/2 c.
dry white wine
- 6 tbsp.
crumbled feta
Chopped fresh parsley or basil and crushed red pepper flakes (optional), for serving
Directions
- Step 1In a large bowl, combine shrimp, lemon zest, 1 teaspoon paprika, and 1 teaspoon salt. Cover bowl with a kitchen towel and refrigerate until ready to use.
- Step 2In a large pot of boiling salted water, cook pasta until al dente according to package directions. Reserve 1 cup pasta water before draining.
- Step 3Meanwhile, in a blender or food processor, blend peppers, cream, and remaining 2 teaspoons paprika and 1 teaspoon salt until smooth.
- Step 4In a large skillet over medium heat, melt butter. Add shallot and garlic and cook, stirring occasionally, until golden at the edges, 3 to 5 minutes. Add wine and scrape up any browned bits from bottom of pan with a wooden spoon. Cook, stirring occasionally, until most liquid has evaporated, about 2 minutes more.
- Step 5Reduce heat to medium-low and add pepper mixture. Increase heat to medium and bring to a simmer. Add reserved shrimp in an even layer and cook, flipping once, until opaque, white, and slightly curled, about 3 minutes total.
- Step 6Remove skillet from heat and stir in cooked pasta, adding pasta water to loosen sauce if necessary.
- Step 7Divide pasta among bowls. Top with feta, parsley, and red pepper flakes, if using.
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