Pappardelle with Spanish-Spiced Shrimp and Garlic Sauce

On a trip to Madrid I brought home Pimentón de la Vera agridulce (bittersweet paprika) and later tried a recipe with my friend Eliane in Amsterdam. We once made it sous-vide and it was extraordinary; last night, pressed for time, I prepared it on the stovetop — equally delicious and ready in under 20 minutes.

• Ingredients needed to make this recipe of pappardelle with spiced shrimp
• Equipment Needed
• Step by step on how to make this delicious pappardelle spicy pasta
• What dishes can you enjoy with these spiced shrimp?
• Storing and Reheating
• If you enjoy this pappardelle with Spanish spiced shrimp, try my other recipes
• Pappardelle with Spanish Spiced Shrimps (recipe card)

The combination of smoked and bittersweet paprika, cream sherry, black pepper on the shrimp and a squeeze of lemon creates a vibrant dish that disappears quickly from the plate.

Quick to make and full of character — the perfect last-minute dinner.

Ingredients needed to make this recipe of pappardelle with spiced shrimp

These ingredients are simple and pantry-friendly. Quantities and full directions appear in the recipe card below.

Shrimp – peeled and deveined

Salt and pepper – to taste

Olive oil – for cooking the garlic and building the sauce

Garlic cloves – peeled, trimmed and minced

Spanish smoked paprika and Spanish bittersweet paprika

Cream sherry – adds sweetness and balances the paprika heat

Unsalted butter – for finishing the sauce and controlling seasoning

Pappardelle pasta – wide noodles that carry the sauce well

Lemon – wedges for squeezing over the finished dish

Equipment Needed

Simple cookware is all you need:

• Large skillet
• Large pot for boiling pasta
• Colander for draining
• Serving bowls

Step by step on how to make this delicious pappardelle spicy pasta

As with all pasta recipes, assemble your ingredients before you start cooking. Pasta waits for no one, so have your table ready when the pasta is done.

• Season the shrimp generously with salt and pepper.
• Heat olive oil in a large skillet over medium-low heat. Add the garlic and both paprikas and cook 2–3 minutes until the mixture becomes fragrant and slightly creamy; do not burn the garlic.
• Meanwhile, cook the pappardelle in well-salted boiling water according to package directions.
• Increase the skillet heat and add the cream sherry. Cook 2–3 minutes to reduce slightly and concentrate the flavor.
• Remove the skillet from the heat and stir in the unsalted butter until melted; taste and adjust salt if needed.
• Return the skillet to medium heat, add the shrimp and cook 3–4 minutes, until they turn pink and are cooked through.
• Drain the pasta, toss or plate the pappardelle, spoon the spiced shrimp and sauce over the pasta, and finish with a squeeze of lemon.

What dishes can you enjoy with these spiced shrimp?

The recipe is robust on its own. Serve with a light salad, such as a simple carrot or mixed greens salad, and finish with a light dessert like an affogato for a balanced, satisfying meal.

Storing and Reheating

Store: Place leftovers in an airtight glass container and refrigerate for up to two days.

Reheat: Bring leftovers to room temperature. Warm in a skillet over medium-low heat with a couple tablespoons of water and one tablespoon unsalted butter, stirring gently until heated through.

If you enjoy this pappardelle with Spanish spiced shrimp, you may want to try my other recipes.

Try other simple, flavorful recipes in my collection, including potato salads, vegetable pappardelle dishes and quick weeknight dinners.