A couple of weeks ago I posted a recipe for a Spanish-style shrimp appetizer. I am pretty sure I’ve eaten my weight in shrimp since posting it. One of my favorite parts of the dish is sopping up the flavorful garlic paprika oil with a piece of rustic bread.
The other day I didn’t have any crusty bread, so I decided to toss some linguine in the leftover oil. It was fantastic.
So I turned my tasty app into an entree. This is a wonderful way to impress your guests with a colorful, flavorful dish that takes very little time to make. It’s really easy! I eyeballed the oil and the pasta so these are approximate measurements. Feel free to play around with it!
Pasta with shrimp in a paprika chili sauce
- 1-2 dried guajillo or New Mexico chilis
- 16 raw shrimp, deveined and peeled
- 1 1/2 teaspoons sweet Spanish paprika (Hungarian will do)
- 1/2 teaspoon smoked paprika (optional)
- 1/3 cup olive oil
- 2-4 cloves garlic, roughly chopped
- Salt to taste
- Splash of white wine (optional)
- 1 tablespoon fresh parsley, chopped
- 1/2 pound pasta
Bring a large pot of salted water to a boil. Meanwhile, cut the dried pepper into rings and place in a small bowl. When water is boiling, remove 1/2 cup and pour over the dried peppers. Cover and let sit for 10 minutes.
Cook the pasta until it’s al dente. Drain and set aside. While pasta is boiling, toss the shrimp with the paprika and set aside.
Heat the oil in a small frying pan over medium. Add the garlic and softened chili and cook for 1 minute, stirring occasionally.
Add the shrimp and any remaining paprika. Turn down heat if needs be to avoid burning the garlic. Cook until shrimp is pink, turning halfway, about 4 minutes.
Salt to taste. Add a glug of white wine and let it bubble away for a few seconds. Add the pasta and toss until thoroughly coated. Sprinkle in the parsley.