Smoky Paprika Shrimp Pasta
Cooking tender shrimp in aromatic garlic and olive oil creates a quick foundation for this pasta dinner. Dusting the seafood with smoked paprika brings a warm, earthy depth and gives the dish its signature rust-orange hue before heavy cream and grated parmesan are stirred in to form a silky pan sauce. Tossed directly with strands of hot linguine, every forkful gets evenly coated in smoky, savory flavor.
Why this one works
- Smoked paprika adds a distinct savory warmth that complements the natural sweetness of shrimp.
- The sauce comes together quickly in a single skillet while the pasta boils.
- Heavy cream and parmesan melt into a smooth, cohesive glaze that clings well to linguine.
- Straightforward pantry staples combine for a balanced, comforting seafood dish.
What you’ll need
- 1 lb (450g) large shrimp, peeled and deveined Thoroughly pat the shrimp dry before cooking so they sear properly in the warm olive oil.
- 8 oz (225g) linguine pasta Cook just to al dente so the pasta holds its texture when tossed directly into the warm skillet.
- 2 tbsp (30ml) olive oil
- 3 cloves garlic, minced
- 1 tbsp (15g) smoked paprika Use a fragrant smoked paprika for rich aroma and a bold, vibrant color.
- 1/4 cup (60ml) heavy cream Brings body to the pan sauce and smooths out the spice of the paprika.
- 1/4 cup (25g) grated parmesan cheese Finely grated cheese incorporates smoothly into the cream without clumping.
TRY THIS NEXT: If these flavors sound good to you, Shrimp Cucumber Salad with Smoky Paprika Sauce is a natural one to save for next time.
What to have nearby
- Large pasta pot for boiling linguine
- Large skillet for searing shrimp and simmering sauce
- Tongs or pasta fork for tossing pasta with the sauce
Step-by-step instructions
Timing this meal is all about synchronizing the pasta pot with the skillet. While the linguine cooks in salted water, quickly sauté the shrimp with garlic, coat with paprika, and build the quick pan sauce so the pasta can move directly into the skillet.
- 1Step 1
Boil a large pot of salted water and cook pasta until al dente.
- 2Step 2
In a large skillet, heat olive oil over medium heat. Add shrimp and garlic, cooking until pink.
- 3Step 3
Sprinkle smoked paprika over the shrimp, stirring to coat evenly.
- 4Step 4
Stir in heavy cream and parmesan, simmering until the sauce thickens slightly.
- 5Step 5
Toss the cooked pasta into the skillet, coating every strand with the smoky sauce. Serve immediately.
ALSO GOOD: If these flavors sound good to you, Coconut Curry Shrimp Pasta is a natural one to save for next time.
A few things worth knowing
- Watch the shrimp closely and turn the heat down as soon as they turn opaque pink to keep them tender.
- Stir the smoked paprika into the warm oil and shrimp briefly to toast the spice without scorching the garlic.
- Keep the skillet heat on low when adding the cream and cheese to let the sauce simmer gently into a light glaze.
Ways to make it your own
- Finish each bowl with a light grind of black pepper for extra aromatic sharpness.
- Sprinkle chopped fresh flat-leaf parsley over the top for a touch of fresh color.
Serving suggestions
Serve this pasta hot straight from the skillet alongside a fresh green salad with a light vinaigrette or a basket of warm bread to catch any extra paprika cream left on the plate.
Storage & reheating
Store any leftovers in an airtight container in the refrigerator. Reheat gently over low heat on the stovetop with a small splash of cream or water to loosen the sauce without overcooking the shrimp.
Nutrition notes
Nutrition is provided as a general estimate for the listed recipe. Brands, exact portions, and ingredient swaps can change the numbers.
Quick recipe answers
Can I use frozen shrimp for this recipe?+
Yes, fully thaw the shrimp in cold water and pat them thoroughly dry with paper towels before adding them to the skillet.
What is the best way to prevent the sauce from separating?+
Keep the heat at a gentle simmer after stirring in the heavy cream and parmesan, avoiding rapid boiling.
With minimal prep and a fast stovetop method, this smoky paprika shrimp pasta delivers hearty seafood comfort in minutes.
Smoky Paprika Shrimp Pasta
Tender shrimp and linguine tossed in a rich, velvety sauce infused with smoked paprika, garlic, and parmesan cheese for a flavorful weeknight dinner.
Ingredients
- 1 lb (450g) large shrimp, peeled and deveined
- 8 oz (225g) linguine pasta
- 2 tbsp (30ml) olive oil
- 3 cloves garlic, minced
- 1 tbsp (15g) smoked paprika
- 1/4 cup (60ml) heavy cream
- 1/4 cup (25g) grated parmesan cheese
Instructions
- Boil a large pot of salted water and cook pasta until al dente.
- In a large skillet, heat olive oil over medium heat. Add shrimp and garlic, cooking until pink.
- Sprinkle smoked paprika over the shrimp, stirring to coat evenly.
- Stir in heavy cream and parmesan, simmering until the sauce thickens slightly.
- Toss the cooked pasta into the skillet, coating every strand with the smoky sauce. Serve immediately.
Nutrition
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