Creamy Shrimp Pasta

Season 450g large shrimp with 1 tsp salt, 1 tsp black pepper, 1/2 tsp chili flakes, 1 1/2 tsp smoked paprika, and 2 tbsp olive oil in a bowl, mixing well to coat.

Wash hands thoroughly after handling raw shrimp to prevent cross-contamination.

Heat 1 tbsp butter in a large pan over medium-high heat, add the seasoned shrimp, and cook for 1 minute per side until pink, then remove from the pan and set aside.

Finely chop 1 small shallot and 1/4 sweet onion.

Add the chopped shallot and onion to the same pan and sauté until softened.

Finely chop 1/2 red bell pepper.

Add the chopped red bell pepper to the pan and cook for 2-3 minutes until softened.

Finely chop 3 garlic cloves.

Add the garlic to the pan and cook for 30 seconds.

Add 2 tbsp tomato paste to the pan and cook for 1 minute, stirring constantly.

Add 2 tsp smoked paprika and 1 tsp sweet paprika to the pan, stirring for 20 seconds.

Pour in 3/4 cup (180ml) chicken broth, stir, and simmer for 2 minutes.

Boil pasta in water seasoned with 1 tbsp salt according to package instructions until al dente.

Add 1 cup (250ml) heavy cream to the pan and cook for 3-4 minutes until slightly thickened.

Finely chop fresh parsley.

Add 1 tbsp butter, some parsley, and a pinch of salt to the cooked pasta, and mix well.

Add 1 tbsp butter and a squeeze of lemon juice to the sauce, taste, and adjust salt if needed.

Return the cooked shrimp to the pan and cook for 1 minute to heat through.

Sprinkle with fresh parsley and serve.