Peppery Shrimp Espelette Pasta

Peppery Shrimp Pasta with Espelette is a weeknight dinner hero that always impresses guests yet takes little effort and delivers bold French flavors. Creamy sauce swirls around garlicky shrimp and pasta while a gentle heat from Espelette pepper adds warmth without overpowering. This is comfort food for seafood lovers and a small luxury you can pull off in thirty minutes flat.

The first time I made this Peppery Shrimp Pasta was for a last minute dinner with friends and it has become my go to meal when I want to impress with zero stress. The cream and Espelette bring a restaurant feel to any night.

Ingredients

• Linguine pasta: gives structure and absorbs the sauce beautifully choose a variety made with durum wheat for the best texture
• Shrimp: brings protein and a naturally sweet tender bite always look for peeled deveined shrimp and choose fresh if possible or high quality frozen
• Heavy cream: adds decadence and a silky texture use the freshest cream for the richest flavor
• Garlic: creates those irresistible savory undertones make sure to use freshly minced garlic for maximum aroma
• Espelette pepper: brings a warm not too aggressive kick and authentic French Basque character try to find authentic Espelette AOP or substitute a good hot paprika in a pinch
• Fresh parsley: delivers color and a bright herbal lift use leaves that look vibrant and crisp

Instructions

Boil the Pasta:

Bring a large pot of generously salted water to a rolling boil add the linguine and cook until al dente about eight to ten minutes stir occasionally to prevent sticking and start tasting a strand at the seven minute mark for just the right bite

Make the Creamy Garlic Sauce:

Set a large skillet over medium low heat pour in your heavy cream and sprinkle in the minced garlic gently simmer for two to three minutes so the garlic softens and infuses the cream without browning watch closely as you want the flavors mellow not burnt

Cook the Shrimp and Spice:

Raise the heat to medium and add your shrimp to the cream sauce sprinkle the Espelette pepper evenly over the shrimp sauté and turn the shrimp so each side cooks through this takes about three to four minutes total shrimp should be pink and just cooked through do not overcook as they become rubbery

Combine Pasta and Sauce:

Drain the linguine reserving a splash of pasta water add the cooked pasta directly to the skillet with the shrimp and sauce toss everything together so the noodles are thoroughly coated if you need to loosen the sauce add a tablespoon or two of pasta water

Finish and Garnish:

Remove from heat sprinkle with freshly chopped parsley and an extra pinch of Espelette serve immediately so you can enjoy the creamy sauce and tender shrimp at their best

I cannot get enough of the way Espelette pepper ties everything together in this dish. Its warmth is not too hot and always feels special since it is the same pepper used in so many French Basque classics. My family now asks for this pasta every time we want something cozy and out of the ordinary.

Storage Tips

Leftovers keep well in an airtight container in the refrigerator for up to two days. For reheating try gently warming over low heat with a small splash of water or extra cream to keep the sauce smooth. Reheated shrimp will be firmer but still flavorful.

Ingredient Substitutions

If you cannot find Espelette pepper a good quality hot paprika will deliver similar color and heat. For a dairy free version try coconut cream instead of heavy cream and a tablespoon of nutritional yeast for richness. Linguine can be swapped for spaghetti or even short pasta like penne.

Serving Suggestions

Serve with a crisp arugula salad or steamed green beans to offset the richness of the sauce. A side of crusty baguette is perfect for mopping up the creamy leftovers. A glass of chilled dry white wine such as Sauvignon Blanc or Picpoul is a lovely match.

Cultural and Historical Context

Espelette pepper comes from the French Basque region and is prized for its bright gentle heat. This pasta reimagines classic seafood and cream dishes you might find in southwest France but with a core simplicity that makes it feel right at home on a modern table.

Seasonal Adaptations

Substitute local sweet peppers for Espelette in summer Add baby spinach or peas for a fresh spring twist Try with scallops or white fish in place of shrimp in winter

This peppery shrimp pasta is bound to become a weeknight favorite. The simple luxury of Espelette pepper makes every bite memorable.

Common Recipe Questions

→ What is Espelette pepper, and can I substitute it?

Espelette pepper is a mildly spicy French chili with a fruity, smoky profile. You can substitute hot paprika if needed.

→ How do I prevent shrimp from overcooking?

Sauté shrimp just until pink and opaque; usually 2-3 minutes is sufficient to maintain tenderness.

→ Can I use other pasta shapes?

Yes, feel free to use spaghetti, fettuccine, or any pasta you prefer. Adjust cooking time as needed.

→ How can I make this dish dairy-free?

Use a plant-based cream alternative in place of heavy cream, and be sure your pasta is dairy-free.

→ Is this meal suitable for a high-protein diet?

Yes, each serving contains ample protein from shrimp, making it suitable for high-protein needs.