Bring a large pot of salted water to a boil and cook the linguine until just al dente, about 8 minutes. Drain and set aside, reserving a cup of pasta water.
While the pasta cooks, heat a large skillet over medium heat and add the olive oil. Once shimmering, toss in the minced garlic and cook until fragrant and golden, about 30 seconds. The garlic should smell nutty and sound slightly sizzly.
Add the shrimp to the skillet, arranging them in a single layer. Cook until pink and opaque, about 2-3 minutes per side, until they jiggle slightly when done. Use tongs to flip them carefully, ensuring even cooking.
Remove the cooked shrimp with a slotted spoon and set aside. Deglaze the pan with the white wine, scraping up any browned bits, and simmer until reduced by half, about 2 minutes. This adds depth and a slight tang to the sauce.
While the wine reduces, zest the lemon using a microplane, then squeeze out the juice. Add the lemon zest and juice to the pan along with the smoked paprika, stirring to combine and release fragrant smoky aroma. Cook for about 30 seconds.
Return the cooked shrimp to the skillet, tossing gently to coat in the lemon and paprika sauce. Let everything simmer together for another minute, so the flavors meld and the shrimp reheat evenly.
Add the drained linguine to the skillet, tossing to coat the pasta in the sauce. If the mixture looks dry, splash in a little reserved pasta water to loosen and help the sauce cling to the noodles. Cook for 1-2 minutes until heated through and glossy.
Season with salt and pepper to taste. The dish should smell fresh and smoky, with a bright lemon aroma. Garnish with chopped parsley if desired for a burst of color and freshness.
Serve immediately, ensuring each plate has a generous portion of pasta and shrimp, with a final squeeze of lemon for that extra zing. Enjoy the balanced brightness and smoky warmth in every bite!
