INGREDIENTS

• 425 g (7 THALASSES) peeled shrimps U20
• 60 g unsalted butter
• 3 tablespoons of olive oil
• 2 garlic cloves, finely chopped
• 200ml cream
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon black pepper
• 225g froggy pasta
• finely chopped parsley

METHOD

Cook the pasta, according to the instructions on the package.
In a large and deep pan, add the butter, three tablespoons of olive oil, pepper and garlic.
Let the shrimps to sauté over medium heat and add the spices.
Flip the shrimps and sauté the other side for 1 minute more.
Add about 30 ml of your pasta water and mix well.
At the end add the cream and leave over a low heat for five minutes.
Then add your pasta into the sauce. Mix well and serve with parsley.

N. Pavlidou