Ingredients:

  • 12 oz Linguine or Fettuccine
  • 1 tbsp Salt (for boiling water)
  • 1 lb Large Shrimp, peeled and deveined
  • 1 tsp Smoked Paprika
  • 0.5 tsp Salt & Black Pepper
  • 2 tbsp Extra Virgin Olive Oil
  • 4 tbsp Unsalted Butter
  • 4 cloves Garlic, minced
  • 0.5 cup Dry White Wine
  • 1 cup Heavy Cream
  • 2 oz Cream Cheese, softened
  • 0.5 cup Freshly grated Parmesan cheese
  • 1 tbsp Fresh Lemon Juice
  • 0.5 tsp Red Pepper Flakes
  • 2 tbsp Fresh Parsley, chopped

Instructions:

  1. Cook the pasta in a large pot of salted water until just shy of al dente (about 2 minutes less than package directions). Reserve 1 cup of starchy pasta water before draining.
  2. Season shrimp with paprika, salt, and pepper. Heat olive oil in a large skillet over medium-high heat and sear shrimp for 1-2 minutes per side until pink and opaque. Remove and set aside.
  3. Lower heat to medium and melt butter in the same skillet. Add minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
  4. Pour in the white wine, scraping the bottom of the pan to release the fond. Simmer for 2-3 minutes until the liquid reduces by half.
  5. Whisk in the heavy cream and softened cream cheese. Stir constantly until the sauce is bubbling gently and the cream cheese is fully integrated.
  6. Stir in the Parmesan cheese and lemon juice. Continue whisking until the cheese is melted and the sauce thickens enough to coat the back of a spoon.
  7. Toss the cooked pasta and seared shrimp into the skillet. Add a splash of the reserved pasta water, tossing over low heat until the sauce reaches a silky consistency.
  8. Garnish with fresh parsley and serve immediately.