Ingredients

• 8 oz linguine
• 1 tablespoon olive oil
• 1½ tablespoons butter
• 1 lb large shrimp, peeled, deveined, and patted dry
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon Cajun seasoning or Old Bay seasoning (optional)
• 4 garlic cloves, finely minced
• ¾ cup heavy cream, room temperature
• ¾ cup freshly grated Parmesan cheese
• ¼ cup chopped parsley
• ½–1 cup reserved pasta water

Optional Garnishes

• Lemon wedges
• Red pepper flakes
• Extra Parmesan cheese

Instructions

1. Cook linguine in salted water until al dente. Reserve pasta water before draining.
2. Heat olive oil and butter in a skillet over medium-high heat.
3. Cook shrimp for 1–2 minutes per side until pink and opaque. Remove and set aside.
4. Add garlic to the skillet and cook until fragrant.
5. Pour in heavy cream and stir in Parmesan cheese.
6. Add reserved pasta water until the sauce becomes silky and smooth.
7. Toss pasta into the sauce.
8. Return shrimp to the skillet and stir gently.
9. Garnish with parsley, Parmesan, and lemon wedges before serving.

Notes

• Pat shrimp dry before cooking for better searing.
• Fresh Parmesan melts much smoother than pre-shredded cheese.
• Avoid overcooking shrimp.
• Pasta water helps create silky restaurant-style sauce texture.