Ingredients:

  • 454g Large Shrimp
  • 5g Smoked Paprika
  • 2.5g Sea Salt
  • 2.5g Cracked Black Pepper
  • 15ml Olive Oil
  • 227g Linguine Pasta
  • 5 Cloves Garlic
  • 113g Cream Cheese
  • 120ml Heavy Cream
  • 50g Freshly Grated Parmesan
  • 10g Fresh Parsley
  • 2.5g Red Chili Flakes

Instructions:

  1. Fill a large pot with water and a generous handful of salt. It should taste like the sea.
  2. Pat the 454g of shrimp dry. Toss them in a bowl with the 5g smoked paprika, 2.5g salt, and 2.5g pepper.
  3. Drop the 227g of linguine into the boiling water. Cook it for exactly 2 minutes less than the box says. Cook until the center still has a tiny firm bite.
  4. Heat the 15ml olive oil in your skillet over medium high heat. Add the shrimp in a single layer. Cook 2 minutes per side until they turn opaque and pink.
  5. Remove the shrimp from the pan and put them on a plate. Do not wipe out the pan! Those little brown bits are flavor gold.
  6. Lower the heat to medium. Add the 5 minced garlic cloves. Sauté for 1 minute until fragrant and just barely golden.
  7. Add the 113g of cubed cream cheese and 120ml of heavy cream to the skillet. Whisk until the cream cheese melts and the sauce is smooth.
  8. Scoop out about 160ml of the starchy pasta water before draining the linguine. Whisk half of it into your cream sauce.
  9. Toss the drained linguine and the 50g of Parmesan into the skillet. Stir vigorously until the sauce thickens and coats the pasta.
  10. Fold the shrimp back in along with the 10g parsley and 2.5g chili flakes. If it looks too thick, add the rest of the pasta water. Serve while steaming and glossy.