Pappardelle with Spanish Spiced Shrimps

  • 15 mins total
  • 5 mins prep
  • 10 mins cook
  • serves 4 

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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 stove top. 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 shrimps, the lemon squeezed over it, rendered a fabulous dish that was devoured.

The best part, ready in less than 20 minutes.

Giangi's Kitchen Signature
Nutrition Facts
Pappardelle with Spanish Spiced Shrimps
Amount Per Serving
Calories 815 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 6g 30%
Cholesterol 681mg 227%
Sodium 1791mg 75%
Potassium 577mg 16%
Total Carbohydrates 84g 28%
Dietary Fiber 5g 20%
Sugars 2g
Protein 63g 126%
Vitamin A 39.4%
Vitamin C 13%
Calcium 38.7%
Iron 43.8%
* Percent Daily Values are based on a 2000 calorie diet.
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Pappardelle with Spanish Spiced Shrimps

  • 15 mins total
  • 5 mins prep
  • 10 mins cook
  • serves 4 


Original recipe yields 4 servings

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  • 2 pounds shrimps, peeled and deveined
  • salt
  • pepper
  • 2 tablespoons olive oil
  • 6 garlic cloves, peeled and minced
  • 1 tablespoon Spanish smoked paprika
  • 1 tablespoon Spanish bittersweet paprika
  • 1/2 cup cream sherry
  • 2 tablespoons unsalted butter
  • 1 pound Pappardelle pasta


  1. Salt and pepper generously the shrimps.

  2. 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.

  3. Meanwhile cook the pappardelle in salted boiling water according the packaging instructions.

  4. 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. 

  5. Serve the spiced shrimps over the pappardelle and squeeze the lemon over it. 


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