A savory with a hint of spicy, this pappardelle with Spanish spiced shrimp is a memorable dinner that will soon be your go-to when you have a last-minute dinner to put together.
The perfectly cooked pappardelle pasta is added to spicy smoked paprika with shrimp and elevated with cream of sherry, which adds a new level of richness and flavor.
During my last summer vacation in Madrid, Spain, I purchased Pimenton de la Vera Agridulce, or bittersweet paprika, 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.
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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.
In this Article
- Ingredients needed to make this recipe of pappardelle with spiced shrimp
- Equipment Needed
- Step by step on how to make this delicions pappardelle spicy pasta
- What dishes can you enjoy with this spiced shrimps?
- Storing and Reheating
- If you enjoy this pappardelle with Spanish spiced shrimp, you may want to try my other recipes.
- Pappardelle with Spanish Spiced Shrimps
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.
Ingredients needed to make this recipe of pappardelle with spiced shrimp
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Shrimps – peeled and deveined
Salt and pepper – your seasoning
Olive oil – used to cook the garlic and prepare the spicy sauce
Garlic gloves – peeled, hard end removed and minced
Spanish smoked and bittersweet paprika
Cream Sherry – adds a layer of sweetness and counterbalance the spiciness of the paprika.
Unsalted butter – always use unsalted butter. You want to have control of the seasoning, and salted butter will not only add too much salt to your dish but change the flavor of it.
Pappardelle pasta – wide pasta perfect to absorb the spiced shrimp sauce.
Lemon – Sliced into wedges and served along side your pasta dish or squeeae over your pasta before serving.
Equipment Needed
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Step by step on how to make this delicions pappardelle spicy pasta
With all my recipes, please assemble all the ingredients before starting cooking and baking, and since pasta does not wait for you, make sure that your family is ready to sit at the table as soon as the colander comes out.
- Season the shrimps generously with salt and pepper.
- In a large skillet heat the olive oil, add the garlic and the paprikas and allow to cook over medium low heat. You want a cream to foram.
- Meanwhile cook the pappardelle in a salated boiling water according to the package instructions.
- In the skillet add the shetty and cook for a couple of minutes.
- Remove from the heat and add the butter, swirl to melt.
- Return the skillet to the store and add the shrimp and cook until they turn pink, 3 to 4 minutes.
- Drain the pasta and serve the spiced shrimps over the pasta.
- Squeeze the lemon over the whole dish and serve.
What dishes can you enjoy with this spiced shrimps?
This dish is already a powerful dish that a simple carrot salad and an affogato al caffee are all you need to have a great dinner.
Storing and Reheating
Store: Place any lerfovers in a airtight glass contianer and store in the refrigerator for up to two days.
Reheating: bring your pappardelle with spiced shrimps back to room temperature. Place in a skillet large enough to hold the leftovers comfortably. Add a couple of tablespoons of water and one tablespoon unsalted butter and warm up over medium-low heat until desire warmth is reached.
If you enjoy this pappardelle with Spanish spiced shrimp, you may want to try my other recipes.
Insalata Russa – Easy & Delicious Potato Salad
Tomato, Kale, Chard, Spinach with Pappardelle Pasta
Pappardelle with Spanish Spiced Shrimps
Ingredients
- 2 pounds shrimps, peeled and deveined
- salt, to taste
- pepper, to taste
- 2 tablespoons olive oil
- 6 garlic cloves, peeled and minced
- 1 tablespoon Spanish smoked paprika
- 1 tablespoon Spanish bittersweet paprika
- ½ cup cream sherry
- 2 tablespoons unsalted butter
- 1 pound pappardelle pasta
- 1 lemon
Instructions
- 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.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Fish, Pasta, Rice & Grains, Dinners
- Cuisine: International
- Type: Under 45 minutes
Did you make this?
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