8oz of cooked large shrimp or prawns
1/4 tsp paprika, or to taste
Salt and black pepper to taste
2 tbsp Butter
1 small onion
2 cloves of garlic, minced
Some diced tomatoes
⅓ cup white wine
1 cups heavy whipping cream
Milk to thin the sauce if required
⅓ cup shredded parmesan cheese (plus
extra cheese for topping)
2 T. fresh parsley or 1 t. dried
parsley
1.
Add pasta to a pot of boiling water
with pinch salt and cook according to package instructions until al-dente.
Drain without rinsing and set aside.
2.
While pasta is cooking, prepare the
shrimp and sauce. Season shrimp with ½ tsp salt, ¼ tsp black pepper and ¼ tsp
paprika. Please a large, non-stick pan over medium/high heat and add 1 Tbsp
oil. Once oil is hot, add shrimp in a single layer and warm through. Remove to
a separate dish to prevent overcooking.
3.
In the same hot pan, add 2 Tbsp
butter with finely chopped onion and sauté until soft and golden (3-5 mins),
stirring often. Add diced tomatoes and minced garlic and sauté another minute
until fragrant. Stir in white wine and boil for 3 minutes.
4.
Stir in cream and milk, bring to a
light boil then simmer 2 min. Sprinkle sauce with ⅓ cup parmesan cheese and
stir just until creamy and smooth. Let it come just to a simmer without boiling
then turn off the heat and season sauce with more salt, pepper and paprika to
taste.
5.
Stir in the drained pasta and cooked
shrimp, tossing until noodles are well coated in sauce. Serve in warm pasta
bowls with a generous sprinkle of finely chopped parsley, more parmesan cheese
and some freshly cracked black pepper.
