A rich yet balanced shrimp pasta with a smooth garlic-Parmesan sauce. Fast enough for weeknights and impressive enough for guests.

1½ to 2 pounds shrimp, peeled and deveined

1½ teaspoons paprika

Salt and black pepper, to taste

12 ounces linguine or spaghetti

1 tablespoon butter

1 tablespoon olive oil

2 tablespoons butter

3 to 4 garlic cloves, minced

1½ cups milk or heavy cream

2 teaspoons cornstarch (if using milk)

¼ teaspoon salt

Pinch of black pepper

1 cup grated Parmesan cheese

Fresh parsley, chopped

Cook Mode Prevent your screen from going dark

1. Season shrimp with paprika, salt, and pepper.

2. Cook pasta until al dente; reserve pasta water.

3. Sauté shrimp briefly in butter and oil; remove.

4. Cook garlic in butter until fragrant.

5. Add dairy and simmer until thickened.

6. Stir in Parmesan until smooth.

7. Toss pasta with sauce, adding pasta water as needed.

8. Return shrimp, combine, garnish, and serve.

Use reserved pasta water to adjust sauce texture. Serve immediately for best results.