Prepare the vegetables: Start by finely chopping the onion, carrots, and red bell pepper. Dice the tomato as well.

Heat the pan: In a large frying pan, heat a little oil over medium heat.

Sauté the onion: Add the chopped onion to the pan and sauté until it becomes translucent.

Cook the shrimp: In the same pan, push the onions to one side and add the shrimp. Fry them for about 2-3 minutes until they turn pink on both sides, then set the shrimp aside.

Fry the remaining vegetables: In the same pan, add the carrots and red bell pepper to the sautéed onions. Cook them until they are tender and translucent.

Add tomatoes and sauces: Incorporate the diced tomato and stir in 1 tablespoon of tomato paste. Then pour in the cream (20% fat). Mix everything well to create a balanced sauce.

Season the sauce: Sprinkle in the curry powder and paprika to taste. Stir to combine, allowing the spices to meld with the sauce.

Return the shrimp: Once the sauce has thickened slightly, add a knob of butter and return the cooked shrimp to the pan. Stir gently to combine and heat through.

Cook the pasta: While you’re preparing the sauce, bring a large pot of water to a boil. Add the tagliatelle and cook according to package instructions until al dente.

Combine: Drain the pasta and gently toss it with the shrimp and sauce mixture until well coated.

Final seasoning: Taste the dish and season with additional salt or spices, as needed.

Serve: Plate the shrimp tagliatelle and enjoy your aromatic, flavorful dish!