Ingredients:

  • 12 oz linguine
  • 1 tbsp salt
  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp unsalted butter
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 8 oz cream cheese, softened
  • 3 cloves garlic, minced
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup parmesan cheese, freshly grated
  • 1 tbsp lemon juice
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Boil a large pot of water and stir in 1 tbsp salt. Cook the linguine according to the box instructions until al dente. Reserve 1/2 cup of the starchy pasta water before you drain the noodles.
  2. Pat your shrimp dry with paper towels. This is a big step, as wet shrimp will steam instead of sear. Season them with paprika, 1/2 tsp salt, and 1/4 tsp pepper.
  3. Melt 2 tbsp butter in a deep skillet over medium high heat. Once the butter is bubbling and foaming, add the shrimp in a single layer.
  4. Sear the shrimp for 2 minutes per side until they are golden brown and opaque. Move them to a plate and set them aside so they don't overcook.
  5. Turn the heat down to medium. Toss in the minced garlic and sauté for 30 seconds until you smell that sharp, toasted aroma.
  6. Stir in the softened cream cheese and 1/2 cup chicken broth. Whisk constantly until the mixture is smooth and begins to simmer.
  7. Stir in the Parmesan cheese and 1 tbsp lemon juice. Keep stirring until the sauce looks glossy and has thickened.
  8. Add the cooked linguine and the seared shrimp back into the skillet.
  9. Toss everything gently to coat the noodles. If the sauce feels too thick, add a splash of that reserved pasta water.
  10. Garnish with fresh parsley and serve immediately.