During my last summer vacation in Madrid, Spain, I purchase Pimenton de la Vera Agridulce or bittersweet and I could not wait to try it out. In Amsterdam, with my wonderful friend Eliane, chef and owner of Born to Taste, she had a recipe on hand for me to put my Pimenton to good use.
When we prepared it with Elaine, we made it sous-vide. The taste was out of this world. Last night not having time to set up my sous-vide,
I decided to give it a try on the stovetop. Delicious.
The softness and the great flavor of the two paprikas, the sweetness of the Spanish blended with the smoked paprika, with the cream sherry and lots of pepper on the shrimp, the lemon squeezed over it, rendered a fabulous dish that was devoured.
The best part, ready in less than 20 minutes.
Pappardelle with Spanish Spiced Shrimps
- 2 pounds shrimps 2 pounds shrimps, peeled and deveined
- salt salt
- pepper pepper
- 2 tablespoons olive oil 2 tablespoons olive oil
- 6 garlic cloves 6 garlic cloves, peeled and minced
- 1 tablespoon Spanish smoked paprika 1 tablespoon Spanish smoked paprika
- 1 tablespoon Spanish bittersweet paprika 1 tablespoon Spanish bittersweet paprika
- .50 cup cream sherry 1/2 cup cream sherry
- 2 tablespoons unsalted butter 2 tablespoons unsalted butter
- 1 pound pappardelle pasta 1 pound Pappardelle pasta
- Salt and pepper generously the shrimps.
- Put the olive oil in a skillet and heat it over medium low heat. Add the garlic and paprika and allow it to cook for 2-3 minutes.
- Meanwhile cook the pappardelle in salted boiling water according the packaging instructions.
- Add the sherry and raise the temperature to high, cooking for 2-3 minutes. Remove from the heat and mix in the butter and add salt. Return to the stove, add the shrimps and cook over medium heat until cooked thru, 3-4 minutes.
- Serve the spiced shrimps over the pappardelle and squeeze the lemon over it.
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
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