A Pound Of Cleaned, Shelled, And Deveined Shrimp

1 1/4 Pounds Of Linguine

Three Cloves Of Minced Garlic, Divided

A Teaspoon Of Lemon Zest, Divided

The Juice Of A Whole Lemon

3/4 Cup And Two Tablespoons Of Olive Oil, Divided

1 1/2 Teaspoons Of Sea Salt, Divided

1/2 Teaspoon Of Ground Black Pepper, Divided

1/2 Teaspoon Of Crushed Red Pepper Flakes, Divided

A Teaspoon Of Chopped Fresh Thyme

Two Tablespoons Of Chopped Fresh Italian Parsley

A Tablespoon Of Chopped Fresh Basil

A Teaspoon Of Paprika

Into a mixing bowl, add the garlic and a teaspoon of sea salt. Using a fork, mash the garlic until a paste is formed. Add the thyme, a 1/4 teaspoon of ground black pepper, a 1/4 teaspoon of crushed red pepper flakes, and a 1/2 teaspoon of lemon zest. Mash again. Add the lemon juice. Whisk until well blended. While whisking slowly drizzle in 3/4 cup of olive oil. Continue to whisk until smooth and thickened slightly. Taste and add more sea salt and/or pepper, if desired. Set this mixture aside.

Preheat the oven to 375 degrees.

Into a ceramic roasting pan, add the shrimp, a 1/2 teaspoon of lemon zest, the paprika,  a 1/2 teaspoon of sea salt, a 1/4 teaspoon of ground black pepper, a 1/4 teaspoon of crushed red pepper flakes, and two tablespoons of olive oil. Mix well so that the shrimp gets coated with the olive oil and the spices. Place the pan with the shrimp in the oven and cook for 20 minutes.

Cook the linguine in a pot of salted water according to the package instructions. Before draining, reserve a cup of the pasta water.

After draining the linquine, put the linguine into the same pot that it was cooked in. Put the pot on medium heat. Add the dressing and the pasta water. Cook while stirring for 3-5 minutes making sure to coat the pasta evenly with the dressing. Add the shrimp and the roasting pan juices. Stir again. Add the parsley and the basil. Stir one more time.

Turn the heat off and serve with lemon wedges and crushed red pepper flakes on the side. .