Instructions

• Heat 2 tablespoons olive oil in a medium-sized skillet over medium-high heat.
• Season 1 pound peeled and deveined jumbo shrimp with salt and pepper to taste.
• Add the seasoned shrimp to the hot skillet and cook about 1–2 minutes per side, until they are almost pink but not fully cooked.
• Push the shrimp to the side of the skillet (or remove briefly if the skillet is crowded). Add 3 teaspoons minced garlic to the skillet and cook about 30 seconds, until fragrant, taking care not to brown the garlic.
• Pour in 1 cup heavy cream and ½ cup chicken broth. Stir in 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, and ½ cup parmesan cheese. Reduce heat to medium or medium-low.
• Simmer the sauce, stirring occasionally, for about 3–5 minutes until it starts to thicken and the shrimp finish cooking through.
• Add 8 ounces cooked and drained linguine noodles to the skillet. Gently toss or stir for 1–2 minutes to combine and coat the noodles in the sauce.
• Taste and adjust seasoning with salt and pepper if needed. Garnish with chopped fresh parsley and additional parmesan cheese before serving.