In a mixing bowl, combine large Argentinian shrimp with olive oil, lemon juice, garlic powder, red paprika, and dried oregano. Toss until well-coated. Set aside for 10 minutes.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add marinated shrimp in a single layer, cooking for 1-2 minutes on each side until pink and opaque. Remove shrimp and set aside.

In the same skillet, lower heat and add 2 tablespoons of unsalted butter. Melt and sauté minced garlic for 30 seconds until fragrant. Pour in tomato sauce and heavy cream, stirring to combine.

Add shrimp back into the skillet with the sauce, stirring to coat evenly. Simmer over medium heat for 10 minutes.

While the sauce simmers, bring a pot of salted water to a boil. Add linguine and cook according to package directions, usually 8-10 minutes, until al dente. Reserve a cup of pasta water before draining.

Add drained linguine back to the skillet. Toss everything gently, adding reserved pasta water if needed to thin the sauce. Garnish with parsley and serve immediately.