Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil

Meanwhile, pat dry 14 raw jumbo shrimp (peeled & deveined) with paper towels and season with sea salt & black pepper

After heating the olive oil for 3 minutes, add in the shrimp, all in a single layer, cook for 1 minute per side, then remove from the pan and set aside covered with foil paper

Using the same pan with the same heat, add in 4 cloves garlic thinly sliced and 2 shallots thinly sliced, mix with the olive oil, after 3 minutes add in 2 ½ cups vegetable broth, season with sea salt & black pepper and turn up the heat to a high heat

Once the broth comes to a boil, add in 8 oz uncooked linguine, mix every 2 to 3 minutes to ensure the pasta does not stick together and it all evenly cooks, after 6 minutes and most of the broth has been absorbed by the pasta, but there is still some broth left, place a lid on the pan and lower the heat to a low-medium heat, after 3 minutes turn off the heat and remove the lid, add the shrimp back into the pan to heat through and let it rest for a couple of minutes

After 3 minutes, add in ½ cup greek yogurt at room temperature, 2 tbsp finely chopped parsley and black pepper, mix together until well combined, then sprinkle with hot smoked paprika and serve at once, enjoy!