Pasta with Shrimp in Creamy Paprika Sauce Recipe

"Very disappointed. Little flavor until I added basil and Italian seasoning. The cream also curdled with the wine and the paprika flavor was over powering."

"Gillyflower, cooking the shrimp to the proper doneness can be tricky. The recipe indicates 5 minutes but that time will depend on the size of your shrimp. The best way to tell when they are done is probably by site. The shrimp is done when it loses its glossiness, is pink in color, and when cut open it is opaque. Jumbo shrimp may take 7 or 8 minutes to cook and since yours turned out mushy, I would guess they were under cooked. If overcooked, they would be tough and rubbery, so you want to watch the shrimp closely as it is cooking. I hope this information will be helpful to you the next time you prepare this recipe."

"The sauce was delicious. I didn't use as much paprika as stated. I used 3/4 cup of wine and the rest fish stock that I made with the heads. My problem is the prawn. They always turn out, I don't know how to explain, but a bit mushy and not crunchy. It is a very expensive item and I usually finish up throwing most of them away. I only put in 5 giant, as I was cooking for myself. It is not this recipe - I just can't cook prawns. Perhaps someone can help. I have thought of buying already cooked and throwing them in at the last minute to warm through. I had fish the next day and used the rest of the gorgeous sauce."

"This is a very tasty and easily prepared recipe, looking forward to preparing it for company, thanks. Linda"

"Very tasty. I used Angel Hair pasta as that is all I had in long pasta and a pound was too much for the sauce. Will try it again with linguini"