Thursday, March 10, 2011

Paprika Shrimp Pasta - Erin

 This recipe is another one that I could eat until I die...  Really fast, really easy, really good!  The shrimp can be used for anything, or eaten just on their own, but I like throwing them in with some Linguine!

What you will need

1 lb. peeled, uncooked large shrimp
3 Tbsp olive oil
1 clove of garlic, chopped
1/2 tsp smoked Paprika (buy the Spanish kind, a million times more delicious than the grocery store)
1/4 tsp cayenne pepper
1/3 cup white wine (not pictured, oops)

Linguine or Spaghetti, about 3/4 of a box
Salt and pepper to taste
Chopped cilantro (optional)

 If you're having the shrimp over pasta, get that going first, because it takes the longest.  Then pour the olive oil into a pan, with the heat around medium-high.  Add the garlic, cayenne and smoked paprika, and let cook for a minute or so.  Add the white wine, and give it a good stir.  Once everything is mixed together well, add the shrimp.  They cook really fast, so leave them slightly under-done to prevent over cooking.  You'll know they're done (or almost done) when they are opaque and pink instead of grey and translucent-ish.  Then toss in the chopped cilantro if you're using it, and you're good to go!  There's enough sauce with the shrimp that you don't need anything else if you're doing the pasta, just dump the shrimp pan over the cooked pasta, and eat!

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