Cook the Pasta

1. Boil Water: In a medium-sized saucepan, bring salted water to a boil.
2. Cook Pasta: Add the linguine and cook according to the package instructions until al dente.
3. Reserve Pasta Water: Before draining, reserve 1 cup of the pasta water.
4. Drain Pasta: Drain the pasta in a colander.

Cook the Shrimp

1. Heat Oil and Butter: In a large skillet over medium heat, melt 1 tablespoon of butter with the olive oil.
2. Sauté Shrimp: Add the shrimp and cook for about 1 minute.
3. Season Shrimp: Season with salt, pepper, and Old Bay seasoning (or paprika/Cajun).
4. Cook Until Pink: Continue to cook the shrimp until pink and opaque, about 2-3 minutes more. Do this in batches if necessary to avoid overcrowding the pan.
5. Set Aside: Remove the shrimp from the skillet and set aside on a plate.

Make the Sauce

1. Sauté Garlic: In the same skillet, melt the remaining ½ tablespoon of butter. Add the minced garlic and cook for 30 seconds, or until fragrant.
2. Add Cream: Pour in the heavy cream and use a spatula to scrape up any browned bits from the bottom of the pan (this adds flavor!).
3. Add Parmesan: Add the grated parmesan cheese and stir until melted and smooth.
4. Loosen Sauce: Gradually add reserved pasta water, a little at a time, until the sauce reaches your desired consistency. Simmer for 1 minute.
5. Season Sauce: Taste the sauce and adjust salt and pepper as needed.

Combine and Serve

1. Toss Pasta: Add the cooked linguine to the skillet and toss to coat with the sauce.
2. Add Shrimp: Gently stir in the cooked shrimp to reheat.
3. Garnish: Sprinkle with freshly chopped parsley and serve immediately.