Instructions

• Bring a large pot of water to a rolling boil. Add the 8 ounces (225 g) linguine and cook according to package directions until al dente. Before draining, scoop out and reserve 1 cup of the pasta cooking water, then drain the pasta and set it aside.
• If your 1 pound (450 g) shrimp are frozen, thaw them and pat dry. In a small bowl, combine 1/2 teaspoon salt, 1/4 teaspoon ground black pepper, and 1 tablespoon Old Bay seasoning (optional). Season the shrimp evenly with this mixture.
• Heat a large skillet over medium heat. Add 1 tablespoon olive oil and 1 tablespoon of the butter. When the butter has melted and the oil is hot, add the shrimp in a single layer (work in batches if needed to avoid crowding).
• Cook the shrimp until pink and opaque, about 1–2 minutes per side. Remove cooked shrimp to a plate and set aside.
• Reduce the heat to medium-low. In the same skillet, melt the remaining 1/2 tablespoon butter. Add the 1 clove minced garlic and cook for about 30 seconds, until fragrant (do not let it brown).
• Pour in the 1/2 cup (120 ml) heavy cream and scrape the pan with a spatula to loosen any browned bits. Bring the cream to a gentle simmer.
• Stir in the 1/2 cup (40 g) grated Parmesan until melted and the sauce is smooth. If the sauce is too thick, loosen it gradually with some of the reserved pasta water (add a little at a time, using up to the reserved 1 cup) until you reach your desired consistency. Taste and adjust with a little more pepper if needed.
• Add the drained linguine to the sauce and toss until well coated. Return the cooked shrimp to the skillet and toss gently just until the shrimp are reheated, about 30 seconds.
• Remove from heat, sprinkle with the 1/4 cup chopped fresh parsley, toss briefly, and serve immediately.