Ingredients:

  • 12 oz dry linguine pasta
  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 small shallot, finely diced
  • 0.25 cup dry white wine
  • 1 cup heavy cream
  • 2 oz cream cheese, softened
  • 1 large lemon, zested and juiced
  • 0.5 cup freshly grated Parmesan cheese
  • 0.25 cup fresh basil, chiffonade
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 0.5 tsp paprika

Instructions:

  1. Bring a large pot of salted water to a boil. Cook linguine for one minute less than package instructions. Reserve 1 cup of starchy pasta water before draining.
  2. Pat shrimp dry and season with salt, pepper, and paprika. In a large deep skillet over medium-high heat, melt butter and sear shrimp for 2 minutes per side until opaque. Remove shrimp from pan and set aside.
  3. Lower heat to medium. Add minced garlic and shallots to the skillet and sauté for 1 minute until fragrant. Pour in the white wine to deglaze the pan, scraping up the browned bits.
  4. Whisk in heavy cream and softened cream cheese. Simmer gently until the cream cheese is fully incorporated and the sauce begins to thicken.
  5. Add the cooked pasta, lemon juice, lemon zest, and grated Parmesan to the skillet. Toss to coat, adding splashes of reserved pasta water as needed to reach a silky consistency.
  6. Return the shrimp to the pan. Garnish with fresh basil and serve immediately.