Creamy Garlic Shrimp Pasta

Method

1. 1Cook the pasta in heavily salted boiling water until 1 minute short of al dente — it will finish in the sauce. Before draining, reserve at least half a cup of the starchy cooking water. Drain without rinsing.
2. 2Pat the shrimp dry with paper towels. Season with smoked paprika, salt, and pepper. Dry shrimp sear much better than wet ones.
3. 3Heat a large skillet over medium-high heat. Add 1 tablespoon of butter and the olive oil. When it foams, add the shrimp in a single layer — work in batches if needed. Cook 1 to 1.5 minutes per side until pink and curled into a C-shape. Remove to a plate immediately. Do not wait for them to curl into a tight O — that means overcooked.
4. 4Lower the heat to medium. Melt the remaining butter in the same pan. Add the sliced garlic and cook for 1 minute, stirring so it does not burn. Pour in the wine and let it reduce by half, about 2 minutes. Add the heavy cream and chili flakes. Bring to a gentle simmer and cook for 3 to 4 minutes until slightly thickened.
5. 5Add the pasta directly into the sauce. Toss well, adding pasta water a tablespoon at a time until the sauce coats every strand and looks glossy. Add the parmesan and toss again.
6. 6Return the shrimp to the pan. Squeeze in the lemon juice, stir once, and serve immediately in warm bowls with parsley on top.