Smoked Paprika Shrimp with Créme Fraîche Lemon Pasta

Printed from Jenn's Food Journey, adapted from Whole Foods

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!