Creamy Garlic Shrimp Pasta

Por Spain on a Fork · 20 min

Ingredientes

Modo de preparo

1. Fill a stockpot a little more than halfway with water, salt it generously and bring it to a boil over high heat.
2. Heat a large frying pan over medium heat and add the olive oil.
3. Pat the shrimp dry on paper towels, season with salt and black pepper and sprinkle with smoked paprika. Place them in the hot pan in a single layer and cook about 1 minute per side until just cooked through. Remove and cover with foil.
4. In the same pan over the same heat, cook the chopped shallot and garlic, stirring constantly, for about 3 minutes until the shallot is slightly translucent. Stir in the flour for 1 to 2 minutes, then add the milk and broth and stir constantly for 3 to 4 minutes until slightly creamy.
5. Stir in the manchego, oregano and lemon juice, season with salt and pepper, then lower to low heat and simmer.
6. When the water boils, add the fettuccine and stir every 2 to 3 minutes. Once al dente, use tongs to transfer the pasta straight into the pan with the simmering sauce. Add the shrimp back and toss until well mixed. Remove from heat.
7. Divide among serving dishes, garnish with chopped parsley and serve immediately.

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