450g of medium shrimp, peeled, deveined, tails removed
2 tablespoons of finely grated lemon zest
3 teaspoons of paprika
Salt to taste
450g of roasted red peppers
1/2 cup of heavy cream
2 tablespoons of butter
2 shallots, finely chopped
4 cloves of garlic, crushed
1/2 cup of white wine (preferably dry)
2 cups of parmesan
Chopped fresh parsley or basil for serving
Preparation:
Cook the pasta as instructed on the package. Reserve 1 cup of pasta water before draining.
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.
Meanwhile, in a blender or food processor, blend peppers, cream, and the remaining 2 teaspoons of paprika and salt until smooth.
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.
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.
Remove the skillet from heat and stir in cooked pasta, adding pasta water to loosen the sauce if necessary.
Mix in parmesan, divide pasta among bowls, and top with parsley.
