Ingredients:

  • 12 oz linguine
  • 1 tbsp olive oil
  • 1 tsp sea salt
  • 1 lb large shrimp, peeled and deveined
  • 1 tsp paprika
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 3 cloves garlic, minced
  • 1 cup half-and-half
  • 3/4 cup parmesan cheese, freshly grated
  • 1 tbsp lemon juice
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a boil. Add the linguine and cook according to the package for al dente. Note: Scoop out 1/2 cup of the starchy pasta water before draining.
  2. Pat the shrimp dry with paper towels. Toss them with paprika, salt, and pepper.
  3. Heat 1 tbsp olive oil in a skillet over medium high heat. Add shrimp in a single layer.
  4. Cook 1-2 minutes per side until they are opaque and golden brown. Move them to a plate.
  5. Lower heat to medium. Add minced garlic to the same pan.
  6. Sauté for 60 seconds until you smell the garlic fragrance but it hasn't turned brown.
  7. Pour in the half and half. Simmer for 3-4 minutes until the liquid thickens slightly.
  8. Stir in parmesan cheese and lemon juice. Whisk constantly until the sauce is smooth and glossy.
  9. Toss the cooked pasta and shrimp back into the skillet.
  10. Pour in a bit of the reserved pasta water and toss until the sauce coats every noodle. Garnish with fresh parsley.