Ingredients:

  • 12 oz (340g) Linguine or Fettuccine pasta
  • 1 lb (454g) Large shrimp, peeled and deveined
  • 1 tsp (5g) Smoked paprika
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • 2 tbsp (30ml) Olive oil
  • 4 tbsp (56g) Unsalted butter
  • 6 cloves Garlic, minced
  • 1.5 cups (360ml) Heavy cream
  • 1 cup (90g) Freshly grated Parmesan cheese
  • 1/2 cup (120ml) Reserved pasta water
  • 1 tbsp (15ml) Fresh lemon juice
  • 1/2 tsp (1g) Red pepper flakes
  • 1/4 cup (10g) Fresh parsley, chopped

Instructions:

  1. Boil the pasta in heavily salted water until al dente. Reserve 1 cup of starchy pasta water before draining the noodles.
  2. Pat shrimp dry with paper towels. Season with salt, pepper, and smoked paprika. Heat olive oil in a large skillet over medium-high heat and sear shrimp for 1-2 minutes per side until opaque. Remove shrimp and set aside.
  3. Reduce heat to medium. Add butter to the skillet. Once melted, sauté minced garlic and red pepper flakes for 1 minute until fragrant.
  4. Pour in heavy cream and bring to a gentle simmer. Gradually whisk in the Parmesan cheese until the sauce is smooth and slightly thickened.
  5. Toss the cooked pasta and shrimp into the sauce. Add 1/4 cup of reserved pasta water to emulsify. Stir in lemon juice and parsley just before serving.