In a mixing bowl, combine large Argentinian shrimp with olive oil, lemon juice, garlic powder, red paprika, smoked paprika, and dried oregano. Toss everything together until the shrimp are thoroughly coated. Let the shrimp marinate for about 5 minutes.

Heat a skillet over medium-high heat and add a drizzle of olive oil. Place the marinated shrimp in the skillet, cooking for 1-2 minutes on each side until they turn pink and opaque. Remove shrimp and set aside.

In the same skillet, reduce the heat to medium and add unsalted butter. Once melted, add minced garlic and sauté until fragrant and golden, about 1 minute.

Pour in tomato sauce and heavy cream into the skillet, stirring gently. Bring to a simmer, return the shrimp to the skillet, and simmer for about 10 minutes, stirring occasionally. Season with salt and pepper.

While the sauce is simmering, bring a pot of salted water to a boil and cook linguine until al dente, about 8-10 minutes. Drain, reserving a cup of pasta water.

Add the drained linguine to the skillet with shrimp and sauce mixture. Toss until fully coated. If the sauce is too thick, mix in some reserved pasta water. Garnish with freshly chopped parsley and serve immediately.