Bring a large pot of salted water to a boil and cook the linguine or spaghetti according to the package instructions until al dente. Drain and set aside.
Pat the shrimp dry with paper towels and season with onion powder, garlic powder, lemon pepper, old bay, smoked paprika, salt and pepper.
In a large skillet, heat olive oil over medium-high heat. Add the shrimp and cook for 1-2 minutes per side or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add butter shallot, and minced garlic. Sauté the garlic and shallot for about 1 minute until fragrant but not browned. Pour in the white wine or chicken broth and bring to a simmer. Reduce heat to medium-low and add heavy cream, Parmesan cheese, lemon juice, and lemon zest. Stir until the cheese is melted and the sauce is well combined.
Add the cooked pasta and shrimp to the skillet with some pasta water, tossing to coat everything evenly in the creamy sauce. Cook for an additional 2-3 minutes until heated through.
Taste and adjust the seasoning with salt and pepper, as needed.
Transfer the creamy shrimp scampi to a serving platter or individual plates. Garnish with chopped fresh parsley.
Serve the creamy shrimp scampi immediately, and enjoy the delicious combination of flavors.
