A delightful pasta dish combining succulent shrimp with a flavorful garlic and herb sauce.
Cook the linguine in a pot of salted boiling water until al dente, then drain and set aside.
Reserve a cup of pasta water to adjust the sauce consistency later.
Heat olive oil in a large nonstick pan over medium heat. Add minced garlic and diced onion, cooking until fragrant and softened.
Stir constantly to prevent the garlic from burning, as it can turn bitter.
Add the shrimp to the pan and cook until they turn pink and opaque, about 3 minutes.
Avoid overcooking the shrimp to keep them tender and juicy.
Pour in the white wine and let it simmer for 2 minutes to reduce slightly.
Scrape the bottom of the pan to incorporate all the flavorful bits into the sauce.
Add the cooked linguine to the pan along with paprika, cayenne pepper, and a squeeze of lemon juice. Toss to combine.
Use tongs to toss the pasta evenly with the sauce.
Sprinkle chopped parsley over the dish and serve immediately.
Serve with additional lemon wedges for a fresh burst of flavor.
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