Savory Garlic Shrimp Entrée

Who doesn’t love a savory shrimp pasta dish? No one, that’s who! If you’re alive and have tastebuds, you’re going to love this dish. This savory garlic shrimp entrée is easy to make, complex and tasty. It’s a great dish for a romantic candlelit dinner, or it would work great as family dinner. Either way, you’ll love the complex flavor and delicious finish of this dish. Let’s get into how you’ll make it! The amount here will serve two or three, but you can double it for a family.

Savory Garlic Shrimp

shrimppasta

What You’ll Need

  • Salt
  • 6 ounces of fettucine pasta
  • 1 and half tablespoons of unsalted butter
  • Half a pound of medium shrimp
  • 1 and a half cloves garlic
  • Half a cup of grated Parmesan
  • 1 cup of heavy cream
  • 1 12-ounce jar roasted of red peppers
  • Half a teaspoon of smoked paprika
  • Half a tablespoon of parsley

How to Make

Start with some quick prep: remove the tails from the shrimp. Then, drain the jar of red peppers and slice the peppers thin. Chop the parsley. Thinly slice the garlic. While you’re doing these prep tasks, have a pot of water being brought up to boil. Cook the pasta al dente (with a bit of crunch) and then drain it with a colander and set it to one side.

While the pasta is cooking, get a large pan over medium heat and melt the butter. Throw the paprika, red peppers and garlic into the pan and cook them until the butter is red. This will take about two minutes. Add the heavy cream and let it get boiling, then cut the heat to a bit under medium and let this simmer for about three and a half minutes.

Throw the shrimp in the pan and cook them for about 5 minutes. They’ll start to firm up as they’re cooked through, so you’ll know when they’re almost ready. Then, add the pasta, the parmesan cheese and salt to taste. Mix the pasta in really well, making sure it gets well coated by the sauce. A lot of the sauce is going to stick to the pasta, so if it seems like you have too much sauce, don’t worry. Once the pasta is fully coated, sprinkle the parsley over the dish and serve.

Pair with an earthy, flavorful red wine and a fresh garden salad for a tasty, restaurant-style meal! Bon appetite, and enjoy!