Bring a large pot of salted water to a rolling boil and cook the linguine according to the package directions until just al dente. Before draining, scoop out about a cup of the starchy pasta water and set it aside. This water is what helps the sauce turn silky later instead of greasy or thin.

While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Pat the shrimp dry, season with salt and pepper, and sear for about 90 seconds per side until they turn pink. Remove them to a plate right away so they don't overcook and turn rubbery.

In the same skillet, melt the butter over medium heat and add the minced garlic. Stir in the smoked paprika, cayenne, and red pepper flakes, letting everything bloom together for about a minute. This is where all that bold cowboy flavor really starts to develop.

Whisk in the Dijon mustard and chicken broth, scraping up any browned bits from the pan. Pour in the heavy cream and let it simmer gently for two to three minutes until it starts to thicken slightly around the edges.

Lower the heat and slowly stir in the freshly grated parmesan, a handful at a time. Keep the heat low here so the cheese melts smoothly instead of clumping or turning grainy. Add a splash of the reserved pasta water if the sauce feels too thick.

Add the drained linguine directly into the skillet and toss well using tongs so every strand gets coated. Return the shrimp to the pan along with the lemon juice, tossing gently just until everything is warmed through and glossy.

Sprinkle fresh parsley over the top and taste for seasoning, adding more salt, pepper, or red pepper flakes as needed. Serve immediately while the sauce is still warm, creamy, and clinging perfectly to the pasta.