Shrimp linguine with pink sauce

1.Cook linguine in salted boiling water until al dente. Reserve 0.5 cup pasta water, then drain.

2.Heat olive oil and butter in a pan over medium heat. Add shrimp, garlic, salt, black pepper, and paprika. Cook for 2-3 minutes per side until shrimp turn pink, then remove from pan.

3.Pour white wine into the pan and simmer for 2 minutes, scraping up any bits from the bottom.

4.Add tomato sauce and simmer for another 2 minutes. Stir in heavy cream and red pepper flakes if using.

5.Add Parmesan cheese and stir until smooth. If sauce is too thick, add a bit of reserved pasta water.

6.Return shrimp to the pan and mix. Add linguine and toss to coat.

7.Garnish with parsley or basil and serve hot.