
Ingredients
Preparation
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Cook the pasta as instructed on the package. Reserve 1 cup of pasta water before draining.
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In a large bowl, combine shrimp, lemon zest, 1 teaspoon of paprika, and salt. Cover the bowl with a kitchen towel and refrigerate until ready to use.
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Meanwhile, in a blender or food processor, blend peppers, cream, and the remaining 2 teaspoons of paprika and salt until smooth.
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In a large skillet over medium heat, melt butter. Add shallot and garlic and cook, stirring occasionally, until golden at the edges, 3 to 5 minutes. Add wine and scrape up any browned bits from the bottom of the pan with a wooden spoon. Cook, stirring occasionally, until most liquid has evaporated, about 2 minutes more.
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Reduce heat to medium-low and add pepper mixture. Increase heat to medium and bring to a simmer. Add reserved shrimp in an even layer and cook, flipping once, until opaque, white, and slightly curled, about 3 minutes total.
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Remove the skillet from heat and stir in cooked pasta, adding pasta water to loosen the sauce if necessary.
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Mix in parmesan, divide pasta among bowls, and top with parsley.