TEACHING ERIN HOW TO COOK SHRIMP LINGUINE

SHRIMP LINGUINE
Salted butter
2 tablespoons tomato paste
Shrimp shells and head
Splash of white wine
Salt and pepper
Water, as needed
Salted butter
Peeled and deveined shrimps
2 tablespoons minced garlic
¼ cup finely chopped onions
4 cups heavy cream
Shrimp stock
Paprika powder
Salt and pepper
Lemon juice, as needed
500 grams Linguine, cooked al dente