Ingredients:

  • 8 oz linguine
  • 1 tbsp salt
  • 1 lb large shrimp, peeled and deveined
  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Reserve 1/2 cup of the cloudy pasta water before draining the pasta.
  2. Pat the shrimp completely dry with paper towels. Heat 1 tbsp of butter in a 12-inch skillet over medium-high heat. Add the shrimp in a single layer and cook for 1–2 minutes per side until they turn opaque and pink, reaching an internal temperature of 145°F (63°C). Immediately remove the shrimp from the pan and set aside on a plate.
  3. Reduce the skillet heat to medium. Add the remaining 2 tbsp of butter and the minced garlic, sautéing for 1 minute until fragrant. Stir in the smoked paprika and black pepper, then pour in the heavy cream. Bring to a gentle simmer for 3–5 minutes until the sauce slightly thickens.
  4. Whisk in the Parmesan cheese until melted and smooth. If the sauce is too thick, stir in the reserved pasta water one tablespoon at a time. Return the seared shrimp to the pan and toss in the cooked pasta. Drizzle with lemon juice and garnish with fresh parsley until evenly coated.