Fill a stock pot a little over half ways with water, season generously with sea salt and heat it with a high heat

At the same time, heat a large fry pan with a medium heat and add in the olive oil

While the oil is heating, add the shrimp over some paper towels, all in a single layer, and pat dry, then season with sea salt & black pepper and sprinkle them with a dash of hot smoked paprika

Add the shrimp into the hot fry pan, all in a single layer, cook for 1 minute per side or until just cooked through, then remove from the pan and set aside covered with foil paper

Using the same pan with the same heat, add in the chopped shallot and garlic, mix continuously, after 3 minutes and the shallot is slightly translucent, add in the flour, mix for another 1 to 2 minutes, then add in the milk and vegetable broth, gently mix continuously for 3 to 4 minutes or until you get a slightly creamy sauce, then add in the grated cheese, oregano, lemon juice and season with sea salt & black pepper, mix together and then lower to a low heat and simmer

Once the water comes to a boil in the stock pot, add in the pasta, mix every 2 to 3 minutes, once it's cooked al dente, using tongs, transfer the pasta directly from the stock pot into the pan with the simmering creamy sauce, add the shrimp back into the pan and mix together until well mixed, remove from the heat

Transfer into serving dishes and garnish with chopped fresh parsley, serve at once, enjoy!