Cook linguine until almost al dente. Meanwhile, toss shrimp with salt, pepper, and smoked paprika. Sauté in a large saucepan until pink. Remove from pan and then sauté chopped shallot, garlic, and ramps/green garlic/green onion (your choice). Add a dollop of crème fraîche to the mix. Drain the pasta, the throw it in the large saucepan. Add the shrimp back in, and toss to mix evenly. Serve with grated Parmesan.