Heavily salt your pasta water and add in the linguine. Cook until al dente.
Season the shrimp with Old Bay, dried oregano, black pepper, and smoked paprika. Drizzle with oil.
In a hot pan, cook the shrimp for a couple minutes, then set aside.
Add butter to the pan and sauté the minced garlic. Deglaze with white wine.
Add heavy cream, red pepper flakes, and fresh parsley.
Stir in some pasta water and grated Parmesan cheese.
Add the cooked linguine and shrimp, toss to combine.
Finish with lemon juice and garnish with parsley.
