Spiced Shrimp, Chorizo, and Sun-dried Tomato Pasta

Season shrimps with paprika and 1/4 teaspoon each salt and pepper. Set aside.

In a medium saucepan, heat 1 tablespoon of oil. Sauté chorizo until lightly browned. Set aside chorizo but leave the oil in the pan.

Using the same pan, fry shrimp in batches until cooked on both sides. Set aside. Add remaining oil. Sauté whole garlic cloves over low heat until light brown and tender, about 5 to 6 minutes. Add shallots and sauté over medium heat until fragrant, about 1 minute.

Add tomato paste and cook for 30 seconds. Add wine and let it reduce to one-third. Stir in sun-dried tomatoes, artichokes, cooked chorizo, and cooked shrimp; mix well. Over low heat, add cream and mix well. Season with salt and pepper. Add cooked noodles and combine thoroughly. Transfer to a serving platter or individual dishes and sprinkle with chopped parsley.