Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1/4 tsp paprika
  • 4 cloves garlic, minced
  • 1 tbsp unsalted butter
  • 1 cup half-and-half
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 2 tbsp fresh parsley, chopped
  • 12 oz linguine
  • 1 cup reserved pasta water

Instructions:

  1. Bring a large pot of salted water to a boil. Cook the linguine according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water.
  2. Pat the shrimp completely dry with paper towels. Season with salt, pepper, and paprika.
  3. Heat olive oil in a 12-inch skillet over medium-high heat until shimmering. Add shrimp in a single layer and sear for 1-2 minutes per side until pink and golden. Remove shrimp to a plate immediately.
  4. Lower the heat to medium. Add the butter; once melted, stir in the minced garlic for 1 minute until fragrant.
  5. Pour in the half-and-half and lemon juice. Simmer for 3-5 minutes until the sauce slightly thickens.
  6. Stir in the grated Parmesan cheese until melted and smooth.
  7. Toss the cooked pasta and seared shrimp into the sauce. Gradually add reserved pasta water, stirring constantly, until a velvety emulsion is formed.
  8. Finish by stirring in the lemon zest and fresh parsley before serving.