Garlic Paprika Shrimp Pasta

This dish is super easy, yummy, and only has a few ingredients. It’s a staple in our home (or apartment, whatev), especially when I’m too lazy to throw together a complex dish.

Time: 20 minutes

Type: Entree


  • 1 lb pasta (lemon parpadelle or farfelle)
  • 3  Tbsp olive oil
  • 4 garlic cloves, finely minced
  • 1 Tbsp vegan butter
  • 1/8 tsp red pepper flakes
  • 1 tsp sweet* paprika
  • 1 lb medium shrimp, peeled and deveined
  • 1 to 2 Tbsp fresh lemon juice
  • salt and freshly ground black pepper, to taste
  • 2 Tbsp chopped fresh parsley


  1. Boil water with a tablespoon of salt, cook pasta until al dente. Drain, mix in tablespoon of vegan butter, set aside.
  2. In a sauté pan over medium heat, warm the olive oil.
  3. Add the garlic, red pepper flakes and paprika and sauté for 1 minute until fragrant.
  4. Increase the heat to high, add the shrimp and lemon juice, stir well, and sauté until the shrimp turn pink and are opaque throughout, about 3-5 minutes.
  5. Season with salt and black pepper, sprinkle with the parsley and serve the shrimp and garlic paprika sauce over the pasta.

*I personally think there’s a big difference between using regular paprika and sweet paprika for this dish. I’d strongly recommend using sweet if you can.

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