Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp extra virgin olive oil
  • 0.5 tsp smoked paprika
  • 0.25 tsp red pepper flakes
  • 0.5 tsp kosher salt
  • 0.25 tsp freshly cracked black pepper
  • 12 oz linguine pasta
  • 4 tbsp unsalted butter
  • 6 garlic cloves, thinly sliced
  • 0.5 cup dry white wine
  • 0.25 cup fresh lemon juice
  • 0.5 cup reserved pasta water
  • 0.5 cup fresh Italian parsley, finely chopped
  • 0.25 cup shaved Parmesan cheese

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add the linguine and cook for 2 minutes less than the package instructions to achieve true al dente texture.
  2. Before draining the pasta, carefully scoop out at least 1 cup of the starchy cooking water and set it aside for the sauce emulsion.
  3. Toss 1 lb large shrimp with 0.5 tsp smoked paprika, 0.25 tsp red pepper flakes, 0.5 tsp salt, and 0.25 tsp pepper.
  4. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 2 minutes per side until they develop a golden crust and are just cooked through. Remove shrimp from the pan and set aside.
  5. Lower the heat to medium. Melt 1 tbsp of the butter and add 6 sliced garlic cloves. Sauté for 1 minute until fragrant but not browned.
  6. Deglaze the pan with white wine and lemon juice, simmering for 2 minutes to reduce slightly. Whisk in 1/2 cup of reserved pasta water to create a glossy emulsion.
  7. Toss the linguine and the cooked shrimp back into the skillet. Add 0.5 cup chopped parsley and 0.25 cup Parmesan cheese. Toss for 1-2 minutes until the sauce coats every strand of pasta.