Recipe Details

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 c. 

  heavy cream

• 2 tbsp. 

  unsalted butter

• 2 

  shallots, finely chopped

• 4 

  cloves garlic, finely chopped

• 1/2 c. 

  dry white wine

• 6 tbsp. 

  crumbled feta

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

Description

1. Step 1In a large bowl, combine shrimp, lemon zest, 1 teaspoon paprika, and 1 teaspoon salt. Cover bowl with a kitchen towel and refrigerate until ready to use.
2. Step 2In a large pot of boiling salted water, cook pasta until al dente according to package directions. Reserve 1 cup pasta water before draining.
3. Step 3Meanwhile, in a blender or food processor, blend peppers, cream, and remaining 2 teaspoons paprika and 1 teaspoon salt until smooth.
4. Step 4In a large skillet over medium heat, melt butter. Add shallot and garlic and cook, stirring occasionally, until golden at the edges, 3 to 5 minutes. Add wine and scrape up any browned bits from bottom of pan with a wooden spoon. Cook, stirring occasionally, until most liquid has evaporated, about 2 minutes more.
5. Step 5Reduce heat to medium-low and add pepper mixture. Increase heat to medium and bring to a simmer. Add reserved shrimp in an even layer and cook, flipping once, until opaque, white, and slightly curled, about 3 minutes total.
6. Step 6Remove skillet from heat and stir in cooked pasta, adding pasta water to loosen sauce if necessary.
7. Step 7Divide pasta among bowls. Top with feta, parsley, and red pepper flakes, if using.