Season the shrimp with paprika powder, mixed pepper, salt, and some of the minced garlic.
Heat olive oil in a large pan. Fry the seasoned shrimp for about 2 minutes on each side until they get a nice color. Remove the shrimp from the pan and set aside.
In the same pan, add butter and chopped onion, sautéing briefly. Then add cherry tomatoes and tomato paste, and cook for a few minutes.
Add the remaining minced garlic and sliced fresh chili. Deglaze the pan with heavy cream, pour in a splash of pasta water, and let the sauce simmer briefly.
Meanwhile, cook the linguine in salted water until just before al dente. Reserve some pasta water before draining.
Transfer the cooked linguine directly into the sauce and mix well. Add more pasta water if necessary to make the sauce creamy.
Return the fried shrimp to the pan and toss everything together briefly to combine.
Taste and season with additional salt, pepper, and chili if needed. Finish the dish by stirring in fresh chopped parsley and the juice of half a lemon.
Cook it hands-free.
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