Cowboy Butter Shrimp Linguine in Garlic Parmesan Cream Sauce

Ingredients

For the Shrimp

• 1 lb (450 g) large shrimp, peeled and deveined
• 2 tbsp butter
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• ½ tsp cayenne pepper (optional)
• 1 tsp Italian seasoning
• Salt and black pepper, to taste

For the Pasta

• 12 oz (340 g) linguine
• Salt, for boiling water

For the Garlic Parmesan Cream Sauce

• 2 tbsp butter
• 4 cloves garlic, minced
• 1½ cups heavy cream
• 1 cup freshly grated Parmesan cheese
• ½ cup chicken broth
• 1 tsp Dijon mustard
• 1 tbsp lemon juice
• 1 tsp red pepper flakes (optional)
• 1 tbsp chopped fresh parsley

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Instructions

1. Cook the linguine in salted boiling water until al dente. Reserve ½ cup pasta water, then drain.
2. Season the shrimp with paprika, Italian seasoning, salt, and pepper.
3. Heat butter and olive oil in a large skillet. Cook the shrimp for 1–2 minutes per side until pink. Remove and set aside.
4. In the same skillet, melt the butter and sauté the garlic for about 30 seconds.
5. Add the chicken broth, heavy cream, Dijon mustard, and lemon juice. Simmer for 3–4 minutes.
6. Stir in the Parmesan cheese until smooth and creamy.
7. Add the cooked linguine and toss to coat. If needed, add a little reserved pasta water.
8. Return the shrimp to the skillet and gently mix.
9. Garnish with parsley, extra Parmesan, and red pepper flakes. Serve immediately.