Creamy Shrimp Pasta

SHRIMP:

• 1 lb (450 g) large shrimp, peeled & deveined
• 1 tsp salt
• 1 tsp black pepper
• 1½ tsp smoked paprika
• ½ tsp chili flakes
• 2 tbsp olive oil
• 1 tbsp butter

SAUCE:

• ½ small sweet onion
• 1 small shallot
• ½ red bell pepper
• 3 garlic cloves
• 2 tbsp tomato paste
• 2 tsp smoked paprika
• 1 tsp sweet paprika
• ¾ cup chicken broth
• 1 cup (250 ml) heavy cream
• 1 tbsp butter
• 1 tbsp lemon juice
• 2 tbsp fresh parsley (optional)

1. First, pat the shrimps dry to ensure they are ready for marinating.
2. Place the shrimps in a large bowl and add the following spices: 1 teaspoon each of salt and black pepper, 1 ½ teaspoons of smoked paprika, ½ teaspoon of chili flakes, and 2 tablespoons of olive oil. Mix well to coat the shrimps in the seasoning.
3. Melt 1 tablespoon of butter in a frying pan over a medium-high heat. Fry the marinated shrimps for about 1 minute on each side until pink. Don’t overcook, shrimp cook very fast. Remove them from the pan and set them aside.