Ingredients
Equipment
Method
- Boil water in a medium saucepan and add salt. Cook the linguine according to package directions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- Melt 1 tablespoon of butter in a skillet over medium heat. Add olive oil. Cook the shrimp for 1 minute. Season with salt, pepper, and Old Bay seasoning (if using).
- Continue cooking the shrimp until it turns pink. Cook in batches if needed to avoid overcooking. Remove shrimp to a plate and set aside.
- Melt the remaining butter in the same skillet. Add minced garlic and cook for 30 seconds until fragrant. Pour in the heavy cream and deglaze the pan with a spatula.
- Add the grated parmesan cheese and let it melt. Loosen the sauce with the reserved pasta water and simmer for 1 minute. Taste and adjust seasoning with salt and pepper if needed.
- Toss the drained pasta with the sauce until well coated. Add the cooked shrimp back into the pan to warm through gently. Garnish with fresh parsley and serve.
Nutrition
Notes
If cooking shrimp from frozen, some liquid will release; simmer it down briefly. Thawing shrimp beforehand is ideal. The starchy pasta water is key for loosening the sauce; reserve about 1 cup, though you may need less. This recipe makes 4 servings. Store leftovers in a sealed container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of water or in the microwave. Freezing is not recommended.