1-First, boil salted water in a medium saucepan and cook the 8 ounces of linguine pasta until al dente, reserving 1 cup of the pasta water before draining. This step is crucial as the starchy water helps thicken the sauce later. For best results, keep an eye on the pasta so it doesn’t overcook.

2-Next, in a skillet over medium heat, melt 1 tablespoon of the butter with the 1 tablespoon of olive oil, and cook the 1 pound of raw shrimp for about a minute, seasoning with ½ teaspoon of salt, ¼ teaspoon of ground black pepper, and the optional 1 tablespoon of seasoning. Once the shrimp turn pink, remove them and set aside to keep them tender. In the same pan, melt the remaining ½ tablespoon of butter, add the 1 clove of minced garlic, and cook until fragrant for about 30 seconds.

3-Then, add the ½ cup of heavy cream and deglaze the pan, stirring to pick up any flavorful bits. Stir in the ½ cup of grated Parmesan cheese until melted, then loosen the sauce using the reserved pasta water and simmer for one minute. Adjust seasoning with salt and pepper as needed, and toss the cooked pasta in the sauce until well coated.

4-Finally, return the shrimp to the pan to gently reheat, then garnish with the ¼ cup of chopped fresh parsley and serve. For added variety, try pairing this with something like our grilled shrimp tacos recipe for a seafood-themed meal. Remember to cook the pasta al dente, thaw shrimp before cooking if possible, and avoid overcrowding the skillet.