Start by seasoning the shrimp with salt to taste, paprika to taste, garlic seasoning and any other seasoning of your choice. If you have extra time marinate the shrimp for 10-30 minutes in the fridge before cooking.

Next, heat a splash of sunflower or vegetable oil in a pan. Add shrimp and cook on both sides for 3-5 minutes. Then remove shrimp from the pan and set aside for later.

Meanwhile, start making your pasta. Bring salted water to a boil in a pot and add 400g of tagliatelle. Cook for 7-10 minutes while you make the creamy tomato sauce. Drain tagliatelle once it is done.

Add 2-3 chopped garlic cloves to the pan and cook until fragrant. Then, add 3-5 tablespoon of tomato puree, stir and cook for one minute.

Pour 1 cup of double cream into the pan and stir until the sauce is well combined.

Season sauce with salt to taste, paprika to taste, ½ teaspoon of oregano, ½-1 tablespoon of white wine vinegar and stir. Bring to a boil and then simmer for 5-7 minutes or until the sauce thickens.

Add cooked tagliatelle to the pan and stir until the pasta and sauce are well combined.

Add cooked shrimp, 2-3 tablespoon of butter (optional) and stir. Serve the easy creamy shrimp pasta as desired and enjoy!