INGREDIENTS
1 tablespoon olive oil
1⁄4 cup white onion, finely chopped
1⁄2 cup red pepper, finely chopped
1 cup button mushroom, washed and sliced
1⁄2 teaspoon sea salt, ground (or to taste)
2 garlic cloves, pressed
1⁄2 teaspoon lemon zest
1⁄4 teaspoon red pepper flakes (or to taste)
1⁄4 cup dry white wine
1 cup heavy cream
1 cup frozen peas, slightly thawed
1⁄2 teaspoon smoked paprika
12 shrimp, peeled and deveined
1⁄2 tablespoon dill, chopped
10 ounces linguine, cooked and drained
1⁄4 cup grana padano, grated
DIRECTIONS
In a large saucepan over medium heat, add oil and when it gets hot, add onions; sauté for 1 ½ minutes. Add red peppers and sauté for 1 ½ minutes. Add mushrooms and sprinkle with sea salt; sauté for 2 minutes, stirring often.
Add garlic and cook for only 1 minute. Add lemon zest and red pepper flakes; stir to combine before pouring in white wine. Let it cook until the liquid is mostly evaporated, stirring occasionally.
Add heavy cream and bring sauce to a simmer. Add peas and smoked paprika; stir and cook for 3 minutes. Add shrimp, stir and cook until nicely pink, about 1 ½ minutes. Add dill, stir to blend and then add cooked pasta; stir to coat. Sprinkle with cheese and serve immediately.