2. Put the olive oil in a skillet and heat it over medium low heat. Add the garlic and paprika and allow it to cook for 2-3 minutes.
3. Meanwhile cook the pappardelle in salted boiling water according the packaging instructions.
4. Add the sherry and raise the temperature to high, cooking for 2-3 minutes. Remove from the heat and mix in the butter and add salt. Return to the stove, add the shrimps and cook over medium heat until cooked thru, 3-4 minutes.
5. Serve the spiced shrimps over the pappardelle and squeeze the lemon over it.
room temp butter blended with the seasoning then pop in the fridge. For this dish I grill them (on my panini grill) with the tiniest bit of salt and pepper, allowing the amazing flavor of this garlicky pesto butter to stand out
Spiced Apple and Almond Cake with Vanilla Cream Cheese Icing Recipe adapted from here Ingredients. At the start of this month, with kicking off the Cook Like a Star - Masterchef blog hop, I was so excited and had bookmarked several of the recipes going around the net
Naked shrimps. Perhaps you should try some Shrimp Tacos with Corn Salsa and Chipotle-Avocado Crema. I was devastated not to be able to shower Mallie with the love and attention she deserved from me during this special weekend
Season shrimp with kosher salt and black pepper. Pour white wine and lemon juice into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon
I was in a bit of a fix for supper the other night, and came up with this pasta. I like to have turkey sausage in the fridge and shrimp in the freezer at all times, because when it's crunch time for supper, it's easy to come up with something delicious