I've used it with this recipe & thought it went very well as long as you don't overdo it. The recipe didn't originally call for it:

THREE PEPPER PASTA W/ITALIAN SAUSAGE (serves 4-6)
1 lb 1/2" sliced pieces of mild to medium Italian sausage
1 thinly sliced red pepper
1 thinly sliced yellow pepper
1 thinly sliced green pepper
1 lb fresh uncooked fettuccine
1 1/2 cups grated Parmesan
Fresh basil leaves, sliced
3 cups heavy cream
2 TBL sherry or to taste (I omit since the alcohol doesn't cook out)
Salt & pepper to taste

Brown sausage & sate peppers in skillet, drain & set aside.
Cook pasta as directed, drain & rinse.
Place pasta in a large saucepan, stir in Parmesan, basil, cream, sherry, salt & pepper. Cook over low heat, stirring constantly until thoroughly heated.
Top w/sausage & pepper mixture & serve immediately.stirring constantly until thoroughly heated.~~Of Tide & Thyme

Thanks, Ginger, that sounds good. I have shrimp I am going to marinate in smoked paprika, garlic and olive oil and wanted to serve it with pasta and a little bit of the paprika and cream.

How much smoked paprika are you going to use? I made Goulash yesterday and thought about using the smoked paprika but settled for the half sharp instead. The smoked smells to me like liquid smoke but I will try it one of these days maybe on a brisket???

I have the shrimp marinating in a heaping teaspoon of it. I will probably use about half that in the pasta sauce. Will let you know if it is as good as it smells!

The sauce was sauteed mushrooms, white wine, a large clove of garlic, thinly sliced, a teaspoon of smoked paprika and cream. It was good but next time I will add more paprika; there wasn't enough of the smoke flavor for my palette. The shrimp were excellent!