A quick and satisfying shrimp pasta with garlic, lemon, and a light creamy sauce that comes together in one skillet.

8 ounces fettuccine

3 tablespoons olive oil

1 pound raw extra-large shrimp, peeled and deveined

1/2 teaspoon smoked paprika

1 small shallot, finely chopped

6 garlic cloves, roughly chopped

1 1/2 tablespoons all-purpose flour

3/4 cup low-fat milk

3/4 cup vegetable broth

2 tablespoons finely grated Manchego-style cheese

1 teaspoon dried oregano

2 teaspoons lemon juice

Sea salt, to taste

Black pepper, to taste

Fresh parsley, finely chopped (for garnish)

Cook Mode Prevent your screen from going dark

1. Bring a large pot of salted water to a boil.

2. Heat olive oil in a skillet over medium heat.

3. Season shrimp and cook briefly until opaque. Remove and keep warm.

4. Sauté shallot and garlic until fragrant.

5. Stir in flour and cook briefly.

6. Add milk and broth gradually, stirring until creamy.

7. Mix in cheese, oregano, lemon juice, salt, and pepper.

8. Cook pasta until al dente and transfer to the sauce.

9. Return shrimp to the skillet and toss to coat.

10. Garnish with parsley and serve.

Do not overcook the shrimp. Add a splash of milk when reheating to loosen the sauce.