Paprika Shrimp Over Creamy Egg Noodles

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Yoooooou’re heeeere, there’s NOTHING I FEEEEAAAAR.

That was the sound of my face at the end of Titanic (in 3D!) last night as the lights came up in the theater and tears bucketed from my eye sockets and my husband leapt from his seat and ran out of the room as fast as he could.

Not even kidding. And in case you’re wondering, Leo D. circa 1997 in 3D? Just as ripe-a-licious as legally possible. Aaron totally agreed.

Oh wait, I think his slobber trough was induced by Kate’s circa 1997 in 3D nakedness.

 

Speaking of slobber! Paprika shrimp. Paprika shrimp with a hint of crushed red pepper. Creamy, garlicky tomato sauce. Egg noodles. 3D glasses. Toasted almonds. Fresh basil. Slobber Town, USA with the zip code M-O-U-T-H.

 

I wish I made sense, even just a little bit.

 

This was one of those, “ohhh what should I make to eat I have no idea but I really need to clean out the pantry and I guess this goes with that and that with this and I can’t wait to get my hairs did tomorrow night” dinners. But I love those kinds of meals. The ones that sort of create themselves and end up being so fabulous you go cross-eyed.

The ones you can really SINK your teeth into.

Get it?!

Seriously, why do I do this to you?

 

Leo and Kate want you to eat this. MAKE IT COUNT, YOU GUYS. NEVER LET GO.

I BELIIIIIEVE THAT, THE HEART WILL, GO OOOOOOOO–O-O-ON.

Paprika Shrimp Over Creamy Egg Noodles:

What it took for 2:

*18 large frozen shrimp, thawed, peeled and deveined
* 1 Tbs. smoked paprika
* 1 pinch crushed red pepper
* 2 tsp extra-virgin olive oil, divided
* 2 cloves garlic, minced
* 1 (14.5 oz) can diced tomatoes
* 1/4 cup cream or milk
* 5 basil leaves, 2 thinly sliced
* 2 cups egg noodles
* 1/3 cup sliced almonds, toasted
* coarse salt and freshly ground pepper

Toss the shrimp with the paprika, crushed red pepper and a pinch of salt and pepper.

Blitz the can of tomatoes in a small food processor until smooth.

Heat 1 tsp of the oil in a small saucepan. Add the minced garlic and bloom 30 seconds, until fragrant. Add the tomato sauce and 3 basil leaves. Reduce the heat to medium-low and simmer 10 minutes. Add the cream, stir to combine and keep the heat on medium-low.

Heat the remaining tsp of oil in a medium skillet. Add the shrimp in a single layer and sear on one side for 2 minutes. Flip and sear 45 more seconds.

In the meantime, boil your egg noodles until they reach al dente. Drain and transfer to the tomato cream sauce. Stir to combine.

Serve creamy noodles topped with shrimp and garnished with toasted almonds and torn basil. And freshly grated parmesan if you so desire. Which you should.

Eat!

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22 Responses to Paprika Shrimp Over Creamy Egg Noodles

  1. Heather April 11, 2012 at 2:29 pm #

    creamy egg noodles sound AHMAHZING!

  2. Cookbook Queen April 11, 2012 at 2:33 pm #

    I can’t believe you got to go see Titanic in 3 D AND have this for dinner.

    You get everything good.

  3. Heather in SF @Heatherhal April 11, 2012 at 2:41 pm #

    You crack me up! What a great flick though. I love shrimp with a passion and this looks fantastic. Now I need to get some shrimp – TJ’s run!

  4. Julie @ Table for Two April 11, 2012 at 3:34 pm #

    holy amazeballs. get in my moufff

  5. Katie April 11, 2012 at 3:34 pm #

    I love pantry clean-out meals. Yours is about 3 million times more refined than mine – which usually just involve rice and…rice.

  6. Gen April 11, 2012 at 3:34 pm #

    yuuuum!!!! i love shrimp and i love pasta, but mostly i love anything with the word “creamy” in it! also, I have never seen titanic, but have now been hit with a very strong urge to go watch it! :D

  7. Cassie April 11, 2012 at 4:45 pm #

    I’m so jealous, I haven’t gotten to see it yet. I’m thinking it’ll be a perfect rainy weekend activity. In the meantime I think I’ll chew on some paprika shrimp, holy yum!

  8. Deanna B. April 11, 2012 at 5:19 pm #

    I was really hoping the link at the bottom was going to be to you singing. I’m seeing Titanic this weekend. Just me, 3D Billy Zane, and a bottle of wine.

  9. Margarita April 11, 2012 at 6:14 pm #

    My heart will definitely go on for this shrimp dish! Shrimp and paprika together, can’t get any better! This reminds me of chicken paprikash, which I absolutely love. So, I can only imagine how awesome this is with shrimp!

  10. Jackie @ Domestic Fits April 11, 2012 at 6:17 pm #

    LD in 3D is pretty spectacular. I’ve never been jealous of a cigarette until I saw one hangin from his 3D lips. *Swoon*

    And I believe this shrimp will go on…into my mouth.

  11. Laura April 11, 2012 at 8:42 pm #

    This looks insanely Heavenly, just like Leo. I’m driving 2 hours to see it on Saturday, and am stoked. Saw it 6 times back in ’97 (holla!), and had a fansite dedicated to it (lame, I know) Can’t wait!

  12. Erin @ Dinners, Dishes, and Desserts April 11, 2012 at 9:10 pm #

    I am not sure I can go to Titanic in 3D. I cried like a baby the first time, I have to seriously gear up for it again. But Leo in 3D…….drrroooollllliing!
    My husband would love this shrimp dinner, will be trying this soon!

  13. Alison @ ingredients, Inc. April 11, 2012 at 10:20 pm #

    love this!! Hope you’re well!

  14. Zee April 12, 2012 at 4:55 am #

    If Kate and Leo ate this, they would probably be in love with the dish rather than each other ;)

  15. Sommer@ASpicyPerspective April 12, 2012 at 1:43 pm #

    I can just picture you singing this, HA! Such a gorgeous dish. :)

    I’ve got a Cocktail Contest going on right now–Come over and link up your favorite beverages!!

  16. Natalie @ Cooking for My Kids April 12, 2012 at 5:09 pm #

    Oh, how I love Titanic. I knew that we were destined to be friends. :)

    And, seriously, this looks truly, truly amazingly awesome. Truly.

  17. Sheila April 14, 2012 at 7:18 pm #

    Drool. This looks so yum! I have never seen Titanic. I know I know it’s seriously wrong. Maybe soon.

  18. Katie April 18, 2012 at 11:55 am #

    This dish looks amazing and reminds me of a dish I use to make years ago… a paprika shrimp dish. My best friend actually asked if I still make the dish just last month and now seeing your post I think I need to attempt to recreate my dish since it’s been years since I’ve last created it. If all else fails–I know I have your version to fall back on! :)

  19. Kevin (Closet Cooking) April 19, 2012 at 1:43 am #

    This sounds nice and simple and tasty!

  20. Kara April 27, 2012 at 3:54 pm #

    Discovered a beautiful photograph of this dish on FoodGawker… then started to read the recipe… and other recipes… and couldn’t stop. Great blog!

    Let’s just say, you had me at “Blitz the can of tomatoes…”

    (Also, Titanic in 3D IMAX rocked my world last week.)

  21. Namrata June 12, 2013 at 11:40 pm #

    Hey! Just want to say you have a great blog here and I’m a big fan! I have a quick question, though. If I want to use fresh tomatoes, how many do you think I should use? Also, would I have to make any other modifications to the recipe if I do use freshly chopped tomatoes?

    Thanks so much! :)

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