Instructions
Step 1 Bring a large pot of salted water to a boil and cook the linguine according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
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Step 2 Pat the shrimp dry and season with salt, black pepper, smoked paprika, and red pepper flakes.
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Step 3 Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 1–2 minutes per side until pink and slightly crispy. Remove and set aside.
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Step 4 In the same skillet, reduce heat to medium and melt the butter. Add minced garlic and sauté until fragrant, about 1 minute.
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Step 5 Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until melted and smooth.
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Step 6 Add reserved pasta water gradually to loosen the sauce to your desired consistency.
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Step 7 Toss the cooked linguine in the sauce until well coated.
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Step 8 Return the shrimp to the skillet and mix gently. Add lemon juice and adjust seasoning if needed.
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Step 9 Garnish with chopped parsley and serve immediately.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or cream to restore the sauce’s creamy texture. Avoid overheating to prevent the shrimp from becoming rubbery.
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