Ingredients:

  • 1 lb Large shrimp, peeled and deveined
  • 10 oz Linguine or Fettuccine
  • 1 tbsp Extra virgin olive oil
  • 1/2 tsp Smoked paprika
  • 1/2 tsp Kosher salt
  • 1/4 tsp Black pepper
  • 6 cloves garlic, minced
  • 4 tbsp Unsalted butter
  • 1 large lemon, zested and juiced
  • 1/2 cup Heavy cream
  • 1/4 cup Fresh parsley, finely chopped
  • 1/3 cup Freshly grated Parmesan cheese

Instructions:

  1. Bring a large pot of salted water to a boil. Prep the shrimp by patting them bone-dry with paper towels to ensure a golden sear. Toss the dry shrimp with smoked paprika, salt, and pepper in a small bowl.
  2. Cook the pasta according to package directions until al dente. Reserve at least 1/2 cup of starchy pasta water before draining.
  3. Heat olive oil in a 12-inch heavy-bottomed skillet over medium-high heat. Add shrimp in a single layer and sear for 90 seconds. Flip and cook for 60 seconds until pink and opaque. Remove shrimp from the pan and set aside.
  4. In the same skillet, melt the butter. Add half the minced garlic (approximately 3 cloves) and sauté for 1 minute until fragrant. Pour in the heavy cream and lemon juice, simmering for 2 minutes to reduce slightly.
  5. Add the cooked pasta, remaining garlic (approximately 3 cloves), lemon zest, and Parmesan cheese to the skillet. Toss vigorously, adding splashes of the reserved pasta water to create a velvety emulsion that clings to the noodles.
  6. Fold the seared shrimp and fresh parsley back into the pasta. Serve immediately.