Ingredients:

  • 1 lb Large Shrimp, peeled and deveined
  • 12 oz Linguine pasta
  • 1 tbsp Extra virgin olive oil
  • 4 tbsp Unsalted butter, divided
  • 6 cloves Garlic, minced
  • 1 large Shallot, finely diced
  • 1/2 cup Dry white wine
  • 1 tbsp Lemon zest
  • 2 tbsp Fresh lemon juice
  • 1/4 cup Freshly grated Parmesan cheese
  • 1/4 cup Fresh parsley, chopped
  • 1/2 tsp Smoked paprika
  • 1/2 tsp Kosher salt
  • 1/2 tsp Red pepper flakes
  • 1/2 cup Reserved starchy pasta water

Instructions:

  1. Boil a large pot of heavily salted water. Cook linguine for 1-2 minutes less than the package instructions to ensure it remains al dente. Reserve 1/2 cup of starchy pasta water before draining.
  2. Pat shrimp completely dry with paper towels. Toss in a bowl with 1 tbsp olive oil, 1/2 tsp smoked paprika, 1/2 tsp kosher salt, and 1/2 tsp red pepper flakes.
  3. Heat a 12-inch heavy-bottomed skillet over medium-high heat. Sear shrimp for 2 minutes until shrimp are pink and opaque. Remove shrimp from the pan and set aside.
  4. In the same skillet, melt 2 tablespoons of butter. Sauté diced shallot and minced garlic until fragrant and translucent.
  5. Pour in the dry white wine to deglaze the pan, scraping up any browned bits. Simmer until the liquid has reduced by half.
  6. Add the remaining butter, lemon juice, and lemon zest. Whisk in 1/2 cup of reserved pasta water to create a glossy, velvety emulsion.
  7. Return the seared shrimp and the cooked pasta to the skillet. Toss continuously with Parmesan cheese and parsley until the sauce clings to every strand. Garnish with red pepper flakes if desired.