Ingredients:

  • 1 lb large shrimp (16-20 count), peeled and deveined
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 8 cloves garlic, thinly sliced
  • 1 medium shallot, finely diced
  • 0.5 cup dry white wine
  • 1 cup heavy cream
  • 2 tbsp cold unsalted butter
  • 0.5 cup freshly grated Parmesan cheese
  • 1 lemon, zest and juice
  • 12 oz linguine pasta
  • 0.25 cup fresh parsley, finely chopped

Instructions:

  1. Pat the shrimp completely dry with paper towels to ensure a proper sear. Season the shrimp with smoked paprika, salt, and cracked black pepper.
  2. Bring a large pot of salted water to a boil. Cook the linguine until al dente according to package directions. Reserve 0.5 cup of starchy pasta water before draining.
  3. Heat a large skillet over high heat. Flash-sear the shrimp for 60 seconds per side until a golden crust forms but the center remains tender. Remove shrimp from the skillet and set aside.
  4. Reduce heat to medium. In the same skillet, sauté the sliced garlic and diced shallots until fragrant and translucent.
  5. Deglaze the pan with dry white wine, scraping up any browned bits (fond) from the bottom. Simmer until the liquid has reduced by half.
  6. Stir in the heavy cream and bring to a gentle simmer. Do not boil vigorously.
  7. Whisk in the cold butter and freshly grated Parmesan cheese. Add a splash of the reserved pasta water to emulsify the sauce into a silky consistency.
  8. Toss the cooked linguine into the sauce. Return the shrimp to the pan and finish with fresh lemon zest, lemon juice, and chopped parsley. Serve immediately.