Bring a large pot of salted water to a boil and cook the pasta until just al dente, about 8 minutes. Drain and set aside, reserving a splash of pasta water.
While pasta cooks, pat the shrimp dry and season lightly with salt and pepper. Heat olive oil in a large skillet over medium-high heat until shimmering.
Add the shrimp to the hot skillet in a single layer, searing for 2-3 minutes on each side until they turn pink and develop a slight golden edge. Remove the shrimp from the pan and set aside.
Reduce the heat to medium. In the same skillet, add butter and minced garlic, cooking for about 1 minute until fragrant and slightly golden, filling the kitchen with a warm aroma.
Pour in the heavy cream, stirring constantly, and bring it to a gentle simmer. Let it thicken slightly, about 2-3 minutes, until it’s creamy and coats the back of a spoon.
Stir in smoked paprika and a squeeze of fresh lemon juice, blending well to incorporate the smoky depth and brightness into the sauce. Adjust seasoning with salt and pepper as needed.
Add the cooked pasta to the skillet, tossing gently to coat each strand evenly in the luscious sauce. If the sauce is too thick, loosen it with a splash of reserved pasta water for a silky texture.
Return the seared shrimp to the skillet, mixing carefully so they stay intact and warm through, about 1-2 minutes.
Check the dish for seasoning and texture. The sauce should cling smoothly to the pasta, with shrimp that are tender and flavorful. Garnish with chopped parsley for a fresh finish.
Serve immediately, enjoying the creamy, smoky, bright flavors in every bite—perfect for a quick yet satisfying dinner.
