Recipe Instructions:
Ingredients
1 pound large shrimp, deveined (tail on or off, wild caught preferred)
2 tablespoons olive oil
1/2 teaspoon each smoked paprika, garlic powder and onion powder
1/2 teaspoon kosher salt
1 recipe White Wine Sauce or Parmesan Cream Sauce
8 ounces spaghetti
Finely chopped Italian parsley, to garnish
Lemon wedges, to garnish
Instructions
If frozen, thaw the shrimp.
Cook the pasta: Start a pot of well salted water to a boil. Boil the pasta until it is just al dente. Start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside; usually around 7 to 8 minutes. Drain the pasta. (If it finishes before the sauce, add it back to the pot with a drizzle of olive oil so it doesn’t stick.)
Cook the shrimp: Pat the shrimp dry. In a medium bowl, mix the shrimp with the spices. In a large skillet, heat the olive oil on medium high heat. Cook the shrimp for 1 to 2 minutes per side until opaque and cooked through, turning them with tongs. Set them aside.
Make the sauce: Wipe out the skillet. In the same skillet make the White Wine Sauce or Parmesan Cream Sauce (takes about 10 minutes).
Serve: When the sauce is done, add the noodles to the skillet with the sauce. (For the Cream Sauce only, add a splash or two of milk to loosen the sauce and come to just the right creamy consistency.) Then add the shrimp and toss until it’s warmed through. Taste and a few more pinches of salt, if necessary. Remove from the heat. Garnish with finely chopped parsley and lemon wedges. Serve immediately.
