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Smoky Creamy Shrimp Pasta

A comforting dish featuring succulent shrimp enveloped in a rich, creamy sauce with a hint of smokiness, perfect for family gatherings.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

Pasta and Shrimp
  • 8 oz fettuccine (or pasta of your choice)
  • 1 lb shrimp (peeled and deveined) Ensure all seafood is Halal-certified.
Sauce Ingredients
  • 2 tbsp olive oil
  • 3 cloves garlic (minced)
  • 1 cup heavy cream
  • 1 cup smoked paprika (or to taste)
  • Salt and pepper to taste Salt and pepper
  • ¼ cup grated Parmesan cheese (optional for garnish)
  • Fresh parsley Fresh parsley (for garnish)

Method
 

Cooking the Pasta
  1. Boil a pot of salted water and cook your fettuccine according to package instructions until al dente. Reserve a cup of pasta water before draining.
Sautéing the Shrimp
  1. In a large skillet, heat olive oil over medium heat. Add the garlic and sauté until fragrant, about 30 seconds.
  2. Then, add the shrimp. Season with salt and pepper, and cook until they turn pink, roughly 3-4 minutes.
  3. Remove shrimp from the skillet and set aside.
Making the Sauce
  1. In the same skillet, lower the heat and pour in the heavy cream.
  2. Stir in the smoked paprika and let it simmer for a couple of minutes, allowing it to thicken slightly.
Combining Ingredients
  1. Add the drained pasta back into the skillet, combining it with the sauce.
  2. Toss in the shrimp and stir until everything is well coated. If the sauce is too thick, add reserved pasta water as needed.
Serving the Dish
  1. Plate your dish, garnish with grated Parmesan (if using), and sprinkle fresh parsley on top.
  2. Serve immediately and enjoy!

Notes

You can swap out fettuccine for any pasta type you prefer, including gluten-free options. Cook the shrimp just until they turn pink; overcooking can lead to a rubbery texture. Store leftovers in an airtight container in the refrigerator for up to 3 days; for longer storage, freeze in a freezer-safe container for up to a month.