In a medium bowl, combine the raw large Argentinian shrimp with olive oil, lemon juice, garlic powder, red paprika, and dried oregano. Toss everything gently until the shrimp are well-coated.

Heat a tablespoon of olive oil in a large skillet over medium-high heat. Once the oil shimmers, carefully add the seasoned shrimp to the pan, cooking for 1-2 minutes per side until they turn pink and opaque. Remove the cooked shrimp from the skillet and set them aside.

In the same skillet, reduce the heat to medium and add unsalted butter. Allow it to melt completely before adding minced garlic cloves for about 1 minute until golden and aromatic.

Pour in the tomato sauce and heavy cream, stirring to combine thoroughly. Bring the sauce to a gentle simmer for about 10 minutes. Return the shrimp to the skillet, seasoning with salt and pepper to taste.

While the sauce simmers, bring a large pot of salted water to a rolling boil. Add the linguine pasta and cook until al dente, usually around 8-10 minutes. Drain the pasta, reserving about half a cup of pasta water.

Add the drained linguine directly into the skillet with the creamy sauce, tossing gently to coat. Stir in reserved pasta water until desired consistency is achieved.

Remove from heat and transfer creamy shrimp linguine to serving dishes. Garnish with freshly chopped parsley and serve immediately.