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Monday, May 6, 2013

Smoked Paprika Shrimp with Créme Fraîche Lemon Pasta

Créme Fraîche is one of those ingredients I very rarely see at my regular grocery store.  It just seems they don't want to carry such a fancy ingredient - so, when I stumbled across some on a trip to Whole Foods, I immediately grabbed it and knew exactly what I was going to do with it.  I had my eye on this recipe for a bit now, and was about ready to make it with just regular old sour cream.  Good thing I held out just a tiny bit :)  This was a fantastically simple, very flavorful dish.  Although I would have liked to have had it with smoked salmon (what the original recipe called for), I knew Chris wasn't going to really like it (heck it was a stretch using shrimp), the shrimp was a nice little substitution.  Even chicken would work really well with this dish.  Definitely worth the try!

Smoked Paprika Shrimp with Créme Fraîche Lemon Pasta
Adapted from Whole Foods
Printable Recipe 
26-30 medium shrimp, peeled, deveined and tails removed
2 teaspoons olive oil
1/4 teaspoon smoked sweet paprika
1/8 teaspoon lemon pepper seasoning
10 oz mostaccioli or ziti pasta
1/3 cup créme fraîche (or sour cream)
1/4 teaspoon lemon zest
juice of 1/2 a lemon
1/4 teaspoon salt
1-2 Tablespoons chives, chopped
1 red pepper, thinly sliced

Place shrimp in shallow dish and toss with olive oil.  Sprinkle in paprika and lemon pepper seasoning, toss to coat.  Cover and place in refrigerator for at least 1 hour.

Preheat grill to 375 degrees F.  Remove shrimp and place on a piece of aluminum foil sprayed with non-stick spray or on a pan meant for the grill (spray with non-stick spray).  Place directly over the heat and grill for 2 minutes.  Flip shrimp and grill another 3 minutes, or until the shrimp is just cooked through.

Meanwhile, cook the pasta according to package directions; drain well, reserving 1/2 cup of the pasta water.

To the pasta, add the zest, lemon juice, and pepper.  Toss to combine.  Add the créme fraîche, the shrimp and chives, stirring to combine.  Serve immediately.  Enjoy!

One Year Ago:  Grilled Shrimp with Wasabi Mayo Sauce
Two Years Ago:  Sweet and Sour Grilled Chicken
Three Years Ago:  Hoisin Barbecue Chicken


Angie Schneider said...

This is a pasta after my own heart, Jenn. Creamy,tangy and tasty!

Yenta Mary said...

So sophisticated, so sublime! And so easy - no reason at all not to treat yourself to a lovely meal ... :)

Pam said...

It looks delicious to me!

StephenC said...

I'll be making a variation on this for fish lady next week. Shrimp ceviche, perhaps with elbows.

belleau kitchen said...

everything about this is pure heaven!... I had to come and see the recipe when I read the headline... beautiful stuff... we've just had a fabulous weekend of warm sunny British weather and this would be divine to go along with it... oh and FYI my mum is in Louisiana this week!

Inside a British Mum's Kitchen said...

Oh Jenn!! my eldest daughter will love you forever!
Mary x

Big Dude said...

I can't think of many things better than a lemony cream sauce on pasta and with the shrimp, it looks outstanding. After several tries, I've given up on finding Creme Fraiche around these parts, although I might find it in Knoxville.

Mary Bergfeld said...

This sounds incredible, Jenn. I have to give it a try. I love lemony cream sauce on anything, but here it is sublime. I hope your week is off to a great start. Blessings...Mary

Chris said...

South Park ruined Creme Fraiche for me, lol.

Michael Toa said...

Beautiful pasta dish. I bet it'll be even more delicious with the smoked salmon you mentioned (I love smoked salmon), but obviously I'm not going to say no to delicious juicy shrimps :)

Mary Younkin said...

This looks delicious and I happen to have a freezer drawer still full of smoked salmon. This sounds perfect!

Lea Ann (Cooking On The Ranch) said...

Isn't Creme Fraiche luxurious? I buy it at Whole Foods also. And I've even made my own. It was very easy, better than Whole Foods. Only drawback, it took 3 days of sitting before it was ready.