Southern Shrimp Pasta in Creamy Sauce

Ingredients:

8 oz linguine pasta

1 lb large shrimp, peeled and deveined

2 tbsp olive oil

3 cloves garlic, minced

1 cup heavy cream

½ cup chicken broth

1 tbsp lemon juice

1 tsp paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Grated Parmesan cheese (optional)

Instructions:

Cook the pasta: In a large pot of salted boiling water, cook the linguine according to package instructions. Drain and set aside.

Cook the shrimp: In a large skillet, heat the olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until pink and opaque. Remove from the skillet and set aside.

Make the creamy sauce: In the same skillet, add the minced garlic and sauté for 1 minute until fragrant. Pour in the heavy cream and chicken broth, stirring to combine. Add lemon juice, paprika, salt, and pepper, and let the sauce simmer for 5 minutes to thicken slightly.

Combine the pasta and shrimp: Add the cooked linguine to the sauce and toss to coat. Return the shrimp to the skillet and stir to combine.

Garnish and serve: Sprinkle with fresh parsley and optional grated Parmesan cheese. Serve hot