Cook linguine according to package directions. Drain and set aside. First things first, get that pasta cooking! Be sure to salt the water generously – this is your only chance to season the pasta itself. Cook until al dente, meaning it's still slightly firm to the bite. Drain the pasta well and set aside. You can toss it with a drizzle of olive oil to prevent it from sticking together.

In a bowl, toss shrimp with 1 tablespoon olive oil, smoked paprika, garlic powder, cayenne pepper, salt, and pepper. Next, let's get those shrimp prepped! In a medium bowl, combine the shrimp with the olive oil, smoked paprika, garlic powder, cayenne pepper, salt, and pepper. Toss to ensure the shrimp are evenly coated with the spices. This is where the magic happens, infusing the shrimp with incredible flavor.

Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Heat is key for achieving that beautiful char! Make sure your skillet is nice and hot before adding the shrimp. A cast iron skillet works particularly well for this, but any large skillet will do.

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. Don't overcrowd the pan! Adding too many shrimp at once will lower the temperature of the skillet and prevent them from charring properly. Work in batches if necessary. Cook the shrimp for 2-3 minutes per side, or until they are pink, opaque, and beautifully charred. Remove the cooked shrimp from the skillet and set aside.

In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1 minute to create a roux. Now for the creamy sauce! Melt the butter in the same skillet you used for the shrimp (this will add even more flavor!). Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux. This will thicken the sauce and give it a smooth, velvety texture.

Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly. Slow and steady wins the race! Gradually whisk in the milk, a little at a time, ensuring there are no lumps. Continue whisking until the mixture is smooth and creamy. Bring the sauce to a simmer, stirring constantly to prevent scorching.

Reduce heat to low and simmer for 5 minutes, or until slightly thickened. Time to thicken things up! Reduce the heat to low and simmer the sauce for 5 minutes, or until it has thickened slightly. Continue stirring occasionally to prevent sticking.

Stir in Parmesan cheese and nutmeg until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste. The final touches! Stir in the Parmesan cheese and nutmeg until the cheese is melted and the sauce is smooth and luscious. Season with salt and pepper to taste. Be sure to taste the sauce and adjust the seasoning as needed.

Add cooked linguine to the skillet with the sauce and toss to coat. Combine the pasta and the sauce! Add the cooked linguine to the skillet with the sauce and toss to coat, ensuring every strand is covered in creamy goodness.

Top with charred shrimp and serve immediately. The grand finale! Top the linguine with the charred shrimp and serve immediately. Garnish with fresh parsley and a squeeze of lemon juice for an extra burst of flavor.