Ingredients

1 lb. medium shrimp, peeled, deveined, tails removed

2 tsp. finely grated lemon zest

1 tbsp. smoked paprika, divided

Kosher salt

1 lb. linguine

2 (16-oz.) jars roasted red peppers, drained

1/2 cup heavy cream

2 tbsp. unsalted butter

2 shallots, finely chopped

4 cloves garlic, finely chopped

1/2 cup dry white wine

6 tbsp. crumbled feta

Chopped fresh parsley or basil and crushed red pepper flakes (optional), for serving

Instructions

Step 1: In a large bowl, combine the shrimp with lemon zest, 1 teaspoon smoked paprika, and 1 teaspoon kosher salt. Cover and refrigerate until ready to cook.

Step 2: Bring a large pot of salted water to a boil and cook the linguine until al dente according to package instructions. Reserve 1 cup of the pasta water before draining.

Step 3: While the pasta cooks, blend the drained roasted red peppers with heavy cream, remaining 2 teaspoons smoked paprika, and 1 teaspoon kosher salt in a blender or food processor until smooth.

Step 4: In a large skillet over medium heat, melt the butter. Add the shallots and garlic and cook, stirring occasionally, until golden at the edges, about 3 to 5 minutes.

Step 5: Pour in the white wine and scrape any browned bits from the pan. Cook, stirring occasionally, until most of the liquid has evaporated, about 2 minutes.

Step 6: Reduce heat to medium-low, then add the roasted red pepper sauce. Increase heat to medium and bring to a simmer. Arrange the shrimp in an even layer in the skillet and cook until opaque and curled, about 3 minutes total, flipping once.

Step 7: Remove the skillet from heat and stir in the cooked linguine. Add reserved pasta water as needed to loosen the sauce.

Step 8: Divide the pasta among bowls. Top with crumbled feta, chopped parsley or basil, and crushed red pepper flakes if desired.

Tips & Variations

Use fresh lemon zest just before mixing for the brightest flavor.

Swap feta for goat cheese or Parmesan for a different cheese profile.

For extra heat, add a pinch of cayenne pepper to the shrimp marinade.

If you prefer, use penne or rigatoni instead of linguine for a heartier bite.

Make the sauce ahead and store in the fridge for up to 2 days to save time.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used. Thaw them completely and pat dry before marinating to ensure they cook evenly and don’t release excess water.

What can I substitute for heavy cream in the sauce?

You can use half-and-half or whole milk for a lighter sauce, but the texture will be less rich. Coconut cream is a dairy-free alternative, though it will alter the flavor.