Succulent grilled shrimp seasoned with smoky paprika tossed with al dente linguine in a light, buttery tomato-lemon sauce finished with Parmesan and fresh parsley. Bright and smoky with a gentle heat, perfect for a simple weeknight dinner or casual entertaining.
Weeknight Grill: Smoky Paprika Shrimp with Lemon-Tomato Linguine
Succulent, smoky-grilled shrimp tossed with al dente linguine in a bright, buttery tomato-lemon sauce — easy enough for weeknights, pretty enough for company.
This is one of those recipes that makes a weekday dinner feel like a small celebration. A quick paprika-garlic rub and a hot grill (or grill pan) give the shrimp those irresistible charred edges and a hint of smoke, while a handful of cherry tomatoes and lemon brightness keep the whole plate light and lively.
The real magic is how the flavors and textures layer: smoky shrimp juices folded into a pan sauce of shallot, garlic, white wine and a splash of chicken broth, finished with butter to soften the acidity. Tossing the linguine in that mixture with a little reserved pasta water creates a silky emulsion that clings to each strand — then a shower of Parmesan and fresh parsley ties it all together.
Timing is forgiving: peel and pat the shrimp, toss with olive oil, smoked paprika, lemon zest and garlic, and let them sit for about 10 minutes while the pasta comes up to a boil. Grill 1–2 minutes per side until opaque, save the juices on the plate to add to the sauce, and use the recommended 3/4 cup of pasta water to loosen things as needed.
If you want to adapt it, swap the grill for a broiler or cast-iron pan, turn up the red pepper flakes for more heat, or make the shrimp a little ahead and finish them last minute so they stay tender. Serve with lemon wedges and crusty bread to soak up every last drop of that buttery, smoky sauce.
Ingredients
How to Make Grilled Smoked Paprika Shrimp Pasta
- Bring a large pot of water to a rolling boil, add 1 tablespoon kosher salt, and cook the linguine according to package directions until just al dente; reserve 3/4 cup of the pasta cooking water, then drain the pasta.
- While the pasta cooks, peel (if needed) and pat the shrimp dry. In a medium bowl combine 1 tablespoon olive oil, smoked paprika, 2 minced garlic cloves, zest from the lemon, and a pinch of kosher salt and black pepper; toss the shrimp in the mixture and let it sit while you finish prep (10 minutes).
- Heat a grill or large grill pan to medium-high and brush with a little olive oil. Grill the shrimp 1–2 minutes per side until opaque with light char marks; transfer to a plate and leave juices in the plate for the sauce.
- In a large skillet over medium heat add the remaining 2 tablespoons olive oil. Add the finely chopped shallot and remaining 2 minced garlic cloves and cook until softened and fragrant, about 2 minutes, then add the red pepper flakes and stir.
- Add the cherry tomatoes to the skillet and cook until they start to blister and soften, about 4–5 minutes. Pour in the white wine to deglaze the pan, scrape any browned bits, and let the wine reduce by half for 1–2 minutes.
- Stir in the chicken broth and bring to a simmer, then add the butter and the juice of half the lemon; once the butter melts, remove the pan from heat and stir in half the Parmesan until it begins to melt and form a silky sauce.
- Return the skillet to low heat, add the drained linguine and toss to coat, adding reserved pasta water a few tablespoons at a time until the sauce reaches your desired consistency. Fold in the grilled shrimp and chopped parsley, and taste for seasoning; add up to the remaining 1/2 teaspoon kosher salt and fresh ground black pepper as needed.
- Serve immediately topped with the remaining Parmesan and lemon wedges on the side for extra brightness.
Recipe Card
Grilled Smoked Paprika Shrimp Pasta
Succulent grilled shrimp seasoned with smoky paprika tossed with al dente linguine in a light, buttery tomato-lemon sauce finished with Parmesan and fresh parsley. Bright and smoky with a gentle heat, perfect for a simple weeknight dinner or casual entertaining.
- Prep
- 15 min
- Cook
- 20 min
- Servings
- 4
Ingredients
Instructions
- Bring a large pot of water to a rolling boil, add 1 tablespoon kosher salt, and cook the linguine according to package directions until just al dente; reserve 3/4 cup of the pasta cooking water, then drain the pasta.
- While the pasta cooks, peel (if needed) and pat the shrimp dry. In a medium bowl combine 1 tablespoon olive oil, smoked paprika, 2 minced garlic cloves, zest from the lemon, and a pinch of kosher salt and black pepper; toss the shrimp in the mixture and let it sit while you finish prep (10 minutes).
- Heat a grill or large grill pan to medium-high and brush with a little olive oil. Grill the shrimp 1–2 minutes per side until opaque with light char marks; transfer to a plate and leave juices in the plate for the sauce.
- In a large skillet over medium heat add the remaining 2 tablespoons olive oil. Add the finely chopped shallot and remaining 2 minced garlic cloves and cook until softened and fragrant, about 2 minutes, then add the red pepper flakes and stir.
- Add the cherry tomatoes to the skillet and cook until they start to blister and soften, about 4–5 minutes. Pour in the white wine to deglaze the pan, scrape any browned bits, and let the wine reduce by half for 1–2 minutes.
- Stir in the chicken broth and bring to a simmer, then add the butter and the juice of half the lemon; once the butter melts, remove the pan from heat and stir in half the Parmesan until it begins to melt and form a silky sauce.
- Return the skillet to low heat, add the drained linguine and toss to coat, adding reserved pasta water a few tablespoons at a time until the sauce reaches your desired consistency. Fold in the grilled shrimp and chopped parsley, and taste for seasoning; add up to the remaining 1/2 teaspoon kosher salt and fresh ground black pepper as needed.
- Serve immediately topped with the remaining Parmesan and lemon wedges on the side for extra brightness.
Nutrition
- Carbohydrates
- 66
- Saturated Fat
- 7.3
- Sodium
- 820
- Fiber
- 3.5
- Unsaturated Fat
- 15
- Protein
- 43
- Fat
- 22
- Cholesterol
- 240
- Trans Fat
- 0
- Calories
- 650
- Sugar
- 3