1-First, bring a large pot of salted water to a boil and cook the linguine pasta according to package instructions until al dente. Be sure to reserve 1 cup of pasta water before draining; this helps thicken the sauce later.

2-While the pasta cooks, heat 1 tablespoon of olive oil and 1 tablespoon of butter in a skillet over medium heat. Add the shrimp and cook for about a minute, then season with ½ teaspoon salt, ¼ teaspoon black pepper, and 1 tablespoon optional seasoning.

3-Continue cooking the shrimp until it turns pink, about 2-3 minutes more, and remove it from the pan to avoid overcooking. For the best texture, cook in batches if you have a lot of shrimp.

4-In the same skillet, melt the remaining ½ tablespoon butter and add the minced garlic. Cook for 30 seconds until fragrant, then pour in ½ cup heavy cream and stir to deglaze the pan.

5-Add ½ cup grated Parmesan cheese and let it melt into the sauce. Use the reserved pasta water to loosen the sauce as needed, simmering for about a minute, and adjust seasoning to taste.

6-Toss the cooked pasta into the sauce until well coated, then add the shrimp back in to gently reheat. Finally, garnish with ¼ cup chopped fresh parsley and serve right away.