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There is a smoky, sweet, with a hint of spice that permeates throughout the dish. A perfect meal for a busy weeknight. This dish can be on the table in under 30 minutes when all ingredients are prepared ahead.

1 lb. shrimp, shelled and deveined (21-30/lb.)
1-1/2 tbs. smoked paprika
1/2 tsp. salt
1/4 tsp. black pepper, freshly ground
3/4 lb. thin linguine
2 tbs. olive oil, plus 1 tbs.
3 garlic cloves, sliced
1/2 tsp. red pepper flakes
1 cup onion, small dice
1 14.5 oz. can petite diced tomatoes
Additional salt and pepper as needed
Parsley for garnish

In a medium bowl, add the paprika, salt and pepper and blend well. Add the shrimp and coat well. Let it rest in the refrigerator for at least 1/2 hour. In the meantime, prepare the rest of the ingredients and get a pot of water on the stove for the pasta.

In a 12” skillet, over medium heat, add the olive oil, garlic and red pepper flakes and sauté for a minute. Add the shrimp, making sure they are in a single layer. Cook for 1-1/2 minutes per side, then remove onto a large plate and set aside.

Bring the pasta water to a boil and add enough salt to season like the sea. Add the pasta and cook about one minute shy of the recommended cooking time on the box.

Add the final tablespoon of olive oil to the skillet along with the diced onion and cook down until translucent, about 6 minutes.

Add the tomatoes and cook for 3 minutes. Add the shrimp to the skillet. Once the pasta is cooked, drain and add to the skillet, reserving a 1/2 cup of the pasta water to thin the sauce.

Then add the pasta to the skillet and coat with the sauce. Serve immediately garnishing with fresh parsley. Crusty bread adds a vessel to mop up the sauce.

Serves 3 people.

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