Smoked Paprika Shrimp and Shallot Pasta with Manchego

A sophisticated pasta dish featuring succulent shrimp pan-seared in a smoky, savory sauce made from sweet shallots, garlic, and piquant Spanish smoked paprika, finished with a generous dusting of nutty Manchego cheese for a bold, umami-forward dinner.

Prep: 15 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 lb linguine
• 1 lb shrimp peeled deveined
• 3 count shallots
• 4 clove garlic
• 0.75 cup manchego cheese
• 3 tbsp olive oil
• 1.5 tsp smoked paprika
• 0.25 tsp red pepper flakes
• 1 tsp kosher salt
• 0.25 cup fresh parsley

Cooking instructions

1. Bring a large pot of salted water to a boil and cook the linguine until al dente. Reserve 1 cup of pasta water, then drain the noodles. (about 10 min)
2. While the pasta cooks, pat the shrimp dry with paper towels and season with 0.5 teaspoon of salt. Mince the shallots and garlic finely. Grate the Manchego cheese.
3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and sear until pink and opaque, about 2 to 3 minutes per side. Remove shrimp from the pan and set aside. (about 5 min)
4. In the same skillet, add the remaining 1 tablespoon of olive oil and the minced shallots. Sauté over medium heat until softened, about 3 minutes. Stir in the garlic, smoked paprika, and red pepper flakes, cooking for 30 seconds until fragrant. (about 4 min)
5. Add 0.5 cup of the reserved pasta water to the skillet, scraping up any browned bits from the bottom. Toss in the cooked linguine and return the shrimp to the pan. (about 2 min)
6. Reduce heat to low. Add the grated Manchego cheese and toss everything vigorously, adding more reserved pasta water if needed to create a glossy, emulsified sauce. Taste and adjust with remaining salt if necessary. Garnish with chopped parsley before serving. (about 1 min)