Ingredients
Units
Scale
1 pound linguine pasta
1.5 pounds large shrimp, peeled and deveined
2Â tablespoons olive oil, divided
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
Salt and black pepper to taste
4 tablespoons butter
1/4 cup all-purpose flour
3 cups milk
1 cup grated Parmesan cheese
1/4 teaspoon nutmeg
Instructions
1. Cook linguine according to package directions. Drain and set aside.
2. In a bowl, toss shrimp with 1 tablespoon olive oil, smoked paprika, garlic powder, cayenne pepper, salt, and pepper.
3. Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat.
4. Add shrimp to the skillet in a single layer and cook for 2-3 minutes per side, until charred and cooked through. Remove from skillet and set aside.
5. In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1 minute to create a roux.
6. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly.
7. Reduce heat to low and simmer for 5 minutes, or until slightly thickened.
8. Stir in Parmesan cheese and nutmeg until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.
9. Add cooked linguine to the skillet with the sauce and toss to coat.
10. Top with charred shrimp and serve immediately.