Shrimp with Garlic and Linguine

¼ c. EVOO

4 cloves garlic, sliced (or more to taste)

½ c. dry white wine

1 t. Spanish paprika

1 lemon, thinly sliced

Kosher salt and freshly ground pepper

2 doz. large shrimp, peeled and deveined

3 T. flat leaf parsley, optional

1/2 box linguine, cooked and drained

Directions:

Sauté garlic in 1 T. oil until lightly toasted.

Add wine slowly.

Cook 1 minute.

Stir in paprika and next 3 ingredients.

Add shrimp and reduce heat and cook 2 minutes or until shrimp turn pink.

Sprinkle with parsley ad drizzle with remaining olive oil.

Pour over linguine.