Ingredients

Method

1. 1

   Season the raw shrimp with paprika, salt, citrus garlic seasoning, black pepper, and onion powder. Set aside.

2. 2

   Heat a large skillet over medium heat. Add the butter and allow it to melt.

3. 3

   Add the diced shallot to the skillet and sauté until translucent.

4. 4

   Add the minced garlic and cook for about 30 seconds until fragrant.

5. 5

   Stir in the halved cherry tomatoes.

6. 6

   Deglaze the pan with Sauvignon blanc and let it cook down slightly.

7. 7

   Add the chopped fresh basil and parsley.

8. 8

   Squeeze in the juice of half a lemon.

9. 9

   Add the seasoned raw shrimp to the skillet in a single layer. Cook for 1-2 minutes per side until pink and cooked through.

10. 10

    Add the zest of half a lemon.

11. 11

    Stir in the heavy whipping cream.

12. 12

    Season the sauce with red pepper flakes, onion powder, garlic powder, paprika, salt, and pepper to taste.

13. 13

    Add the cooked linguine to the skillet and toss to combine everything.

14. 14

    Garnish with additional parsley and a squeeze of lemon juice if desired.

15. 15

    Serve immediately.