Instructions

• If your shrimp are frozen, thaw them (overnight in the fridge or under cold running water), then pat dry with paper towels.
• Bring a large pot of water to a boil and salt it. Add 8 ounces (225 g) linguine and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta cooking water, then drain the pasta and set it aside.
• While the pasta cooks, heat a large skillet over medium heat. Add 1 tablespoon butter and 1 tablespoon olive oil and swirl until the butter melts.
• Season the shrimp with ½ teaspoon salt, ¼ teaspoon ground black pepper, and 1 tablespoon Old Bay seasoning (optional). Add the shrimp to the skillet in a single layer (work in batches if necessary) and cook about 1–2 minutes per side, until pink and opaque. Avoid overcooking. Transfer the cooked shrimp to a plate and set aside.
• Reduce the heat to medium-low. In the same skillet, add the remaining ½ tablespoon butter. Add 1 clove minced garlic and cook about 30 seconds, until fragrant (do not let it brown).
• Pour in ½ cup (120 ml) heavy cream and use a spatula to scrape up any browned bits from the bottom of the pan. Bring the cream to a gentle simmer for 1–2 minutes.
• Stir in ½ cup (40 g) grated Parmesan until melted and the sauce is smooth. If the sauce is too thick, add reserved pasta water a few tablespoons at a time (start with ¼ cup) until it reaches a saucey consistency. Taste and add more salt or pepper if needed.
• Add the drained linguine to the skillet and toss to coat the pasta evenly with the sauce. Add the cooked shrimp back to the pan and toss gently until the shrimp are heated through, about 30–60 seconds.
• Remove from heat, sprinkle with ¼ cup chopped fresh parsley, toss briefly, and serve immediately.