Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the high-protein pasta and cook until just shy of al dente, 1–2 minutes less than package directions. Reserve 1/2 cup of pasta water, then drain.

Pat the shrimp dry: Dry shrimp well with paper towels. Season with salt, pepper, and smoked paprika. Dry shrimp sear better and stay plump.

Sear the shrimp: Heat 1 tablespoon olive oil and the butter in a large skillet over medium-high. Add shrimp in a single layer and cook 1–2 minutes per side until just opaque and lightly browned. Transfer to a plate.

Sauté aromatics: Lower heat to medium. Add the remaining tablespoon of olive oil and the garlic. Cook 30 seconds until fragrant, not browned.

Build the base: Stir in chopped chipotle, adobo sauce, and tomato paste. Cook 1 minute to caramelize slightly. Add stock and simmer 2 minutes, scraping up any browned bits.

Make it creamy: Stir in the cream. Simmer gently for 2–3 minutes to thicken. Remove from heat and whisk in the Greek yogurt until smooth. If the pan is too hot, the yogurt can split, so take it off the heat first.

Toss with pasta: Add drained pasta to the skillet and toss to coat. Use a splash of reserved pasta water as needed to loosen the sauce so it coats noodles nicely.

Return shrimp to the pan: Add shrimp and any juices back into the skillet. Warm for 1 minute on low heat. Stir in lime zest and 1–2 teaspoons lime juice. Taste and adjust salt, pepper, and chipotle.

Finish and serve: Fold in Parmesan for extra savoriness, if using. Top with chopped cilantro and a pinch of red pepper flakes. Serve hot with lime wedges on the side.