Cook the spaghetti

• Bring a pot of salted water to a boil and cook the spaghetti until al dente.
• Reserve some pasta water before draining.

Season the shrimp

• Pat the shrimp dry and season with olive oil, salt, black pepper and smoked paprika.

Sear the shrimp

• Heat a large skillet over medium-high heat.
• Add the shrimp and sear until fully cooked and opaque.
• Remove the shrimp from the pan and set aside.

Make the sauce

• Reduce the heat to medium low, add olive oil and butter.
• Add the chopped garlic and sauté, stirring frequently, until fragrant without burning.
• Pour in the chicken stock and scrape up any browned bits from the bottom of the pan.
• Stir in the heavy cream and let the sauce simmer until slightly thickened.
• Add a handful of parmesan and stir until melted and smooth, then squeeze in some lemon juice.

Finish the pasta

• Add the cooked spaghetti to the sauce.
• Pour in some of the reserved pasta water and toss until the sauce coats the pasta, adding more pasta water as needed to loosen the sauce.
• Return the shrimp to the pan and toss everything together to warm through.
• Stir in the chopped parsley and season with salt and pepper to taste.