Succulent Spanish Shrimp Pasta with Rich Tomato Sauce and Aromatic Herbs

Step 1: Cook spaghetti in a large pot of salted boiling water according to package instructions. Drain and set aside.

Step 2: In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until softened, about 3 minutes.

Step 3: Add minced garlic, smoked paprika, and red pepper flakes. Stir and cook for another 1-2 minutes until fragrant.

Step 4: Increase heat to medium-high, add shrimp to the skillet, and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp and set aside.

Step 5: Deglaze the pan with white wine, scraping up any browned bits. Add diced tomatoes with their juices and chicken broth. Simmer for 5-7 minutes to reduce slightly.

Step 6: Stir in heavy cream and grated Parmesan cheese. Season with salt and pepper to taste.

Step 7: Add the cooked spaghetti to the skillet and toss to coat in the sauce. Cook for an additional 2-3 minutes until heated through.

Step 8: Return the cooked shrimp to the skillet and gently fold them into the pasta. Cook for another minute to warm the shrimp. Serve hot, garnished with chopped parsley.