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Seafood Creamy Spiced Pasta

This shrimp cream sauce pasta combines tender, juicy shrimp with a velvety, rich sauce infused with a secret smoky spice blend. The dish is finished with bright lemon and fresh herbs, creating a harmonious balance of richness and brightness, with a glossy, inviting appearance. It’s a comforting yet sophisticated meal that highlights simple ingredients transformed through careful cooking techniques.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb shrimp, deveined and peeled preferably wild, fresh or thawed
  • 8 oz pasta (linguine or spaghetti) cooked al dente
  • 1 cup heavy cream for a silky, rich sauce
  • 2 cloves garlic, minced fresh for aromatic punch
  • 1 tbsp secret spice blend paprika, smoked paprika, cayenne
  • 1 tbsp lemon juice preferably fresh
  • 2 tbsp olive oil for cooking shrimp and garlic
  • Salt to taste salt
  • Fresh parsley for garnish chopped parsley

Equipment

  • Large skillet
  • Pasta pot
  • Tongs
  • Measuring cups
  • Zester or microplane
  • Sharp knife
  • Cutting board

Method
 

  1. Bring a large pot of salted water to a rolling boil, adding about 1 tablespoon of salt to mimic the sea. Drop in your pasta and cook until just al dente, about 8 minutes; then drain and set aside, reserving a splash of pasta water.
  2. While the pasta cooks, pat the shrimp dry and season lightly with salt and a pinch of your secret spice blend. Heat the olive oil in a large skillet over medium-high heat until shimmering.
  3. Add the shrimp to the skillet and cook for 2-3 minutes per side, until they turn a vibrant pink and develop a slight char. Transfer the cooked shrimp to a plate, keeping the skillet warm.
  4. Lower the heat to medium, add the minced garlic to the same skillet, and sauté for about 30 seconds until fragrant and golden, filling the air with a pungent aroma. Be careful not to burn the garlic.
  5. Pour in the heavy cream and stir, allowing it to come to a gentle simmer. Let it thicken slightly, about 3-4 minutes, until it coats the back of a spoon and looks velvety.
  6. Add the lemon juice and the secret spice blend to the cream, stirring well to incorporate their fragrant, smoky warmth into the sauce.
  7. Return the cooked shrimp to the skillet, tossing gently to coat them evenly with the sauce. Let them warm through for about 1-2 minutes, infusing the sauce with their juicy flavor.
  8. Add the cooked pasta directly to the skillet, tossing with tongs to evenly coat each strand with the creamy sauce. If the sauce seems too thick, loosen it with a splash of the reserved pasta water until silky and glossy.
  9. Taste the sauce and adjust the seasoning, adding more lemon juice or spice if desired. Continue tossing until everything is well combined and heated through.
  10. Garnish generously with chopped fresh parsley and an extra squeeze of lemon for brightness. Serve immediately, enjoying the creamy, smoky, and bright flavors in every bite.

Notes

For an extra layer of flavor, sprinkle with freshly grated Parmesan cheese before serving. To make the spice blend, mix smoked paprika, regular paprika, and a pinch of cayenne in advance and store in an airtight container. This dish pairs beautifully with a crisp white wine or a simple green salad.