Cook pasta in salted water until al dente. Reserve a splash of pasta water, then drain.
Season shrimp with oregano, paprika, garlic powder, salt, pepper, and chili flakes. Sear in a hot pan for 1–2 minutes per side until just cooked. Remove and set aside.
In the same pan, sauté garlic and shallot until soft and fragrant. Stir in tomato paste and cook for 1 minute.
Pour in white wine and let it reduce for 2–3 minutes.
Add heavy cream, paprika, oregano, chili flakes, fresh thyme, and sun-dried tomatoes. Simmer for a few minutes until slightly thickened, then stir in Parmesan.
Add pasta and a splash of pasta water, tossing until the sauce is creamy and coats everything.
Return shrimp to the pan, toss gently. Serve immediately.
Creamy garlic shrimp in a rich sun-dried tomato Parmesan sauce. Always a hit and ready in 30 minutes.
Cook pasta in salted water until al dente. Reserve a splash of pasta water, then drain.
Season shrimp with oregano, paprika, garlic powder, salt, pepper, and chili flakes. Sear in a hot pan for 1–2 minutes per side until just cooked. Remove and set aside.
In the same pan, sauté garlic and shallot until soft and fragrant. Stir in tomato paste and cook for 1 minute.
Pour in white wine and let it reduce for 2–3 minutes.
Add heavy cream, paprika, oregano, chili flakes, fresh thyme, and sun-dried tomatoes. Simmer for a few minutes until slightly thickened, then stir in Parmesan.
Add pasta and a splash of pasta water, tossing until the sauce is creamy and coats everything.
Return shrimp to the pan, toss gently. Serve immediately.
shrimp
g
oregano
tsp
paprika
tsp
garlic powder
tsp
salt
pepper
chili flakes
garlic cloves
shallot
dry white wine
ml
heavy cream
ml
tomato paste
tbsp
paprika
tsp
oregano
tsp
Parmesan
g
sun-dried tomatoes
g
fresh thyme
dry pasta
g
shrimp
g
oregano
tsp
paprika
tsp
garlic powder
tsp
salt
pepper
chili flakes
garlic cloves
shallot
dry white wine
ml
heavy cream
ml
tomato paste
tbsp
paprika
tsp
oregano
tsp
Parmesan
g
sun-dried tomatoes
g
fresh thyme
dry pasta
g
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