Paprika Shrimp Over Creamy Egg Noodles

Toss the shrimp with the paprika, crushed red pepper and a pinch of salt and pepper. Set aside.

Blitz the can of tomatoes in a small food processor until smooth. Set aside.

Heat 1 teaspoon of the oil in a large saucepan over medium heat. Add the minced garlic and bloom 30 seconds, until fragrant. Add the tomatoes and 3 of the torn basil leaves. Reduce the heat to medium-low and simmer 10 minutes. Add the cream, stir to combine and keep the heat on medium-low.

Heat the remaining teaspoon of oil in another medium skillet. Bring to a medium-high heat and add the shrimp in a single layer and sear on one side for 2 minutes. Flip and sear 45 more seconds. When done, remove from heat.

In the meantime, boil your egg noodles according to package instructions for al dente. When done, drain them and transfer them into the tomato cream sauce. Stir to combine.

Serve creamy noodles topped with shrimp and garnished with toasted almonds and remaining torn basil. And freshly grated Parmesan if you so desire. Which you should.

Eat!