Ingredients

• 8 oz (225 g) linguine pasta
• 1 tbsp olive oil
• 1½ tbsp butter (divided)
• 1 lb (450 g) raw shrimp (peeled and deveined; thaw if frozen)
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp Old Bay seasoning (or substitute with smoked paprika or Cajun seasoning)
• 1 clove garlic, minced
• ½ cup (120 ml) heavy cream (double cream if in the UK)
• ½ cup (40 g) grated Parmesan cheese
• ¼ cup fresh parsley, chopped

Instructions

1. Cook the Pasta
   Bring a medium pot of salted water to a boil. Add linguine and cook until al dente, following package directions. Reserve 1 cup of the pasta water, then drain the rest.
2. Cook the Shrimp
   In a large skillet over medium heat, melt 1 tablespoon of butter with olive oil. Add shrimp and cook for about 1 minute. Season with salt, pepper, and Old Bay (or paprika/Cajun). Continue cooking until shrimp turns pink—work in batches if needed to avoid overcrowding. Remove shrimp from pan and set aside.
3. Make the Sauce
   In the same skillet, melt the remaining butter. Add garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream and deglaze the pan using a spatula.
4. Add Cheese & Combine
   Stir in Parmesan and let it melt into the sauce. Add a bit of the reserved pasta water (start with a few tablespoons) to loosen the sauce and let it simmer for a minute. Taste and adjust seasoning if needed.
5. Finish the Dish
   Toss the cooked pasta in the sauce until well coated. Return the shrimp to the skillet and gently heat through. Garnish with chopped parsley and serve immediately.

Tips & Notes

• Cooking Shrimp from Frozen: It’s okay! Just know it’ll release liquid at first—let it simmer off before continuing. If you can, thaw shrimp ahead of time for best results.
• Pasta Water: Reserve 1 cup before draining—you’ll likely only need a little, but it helps adjust the sauce consistency.
• Servings: This recipe makes 4 standard servings (or 3 larger portions).
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat gently in a skillet or microwave with a splash of water to revive the creamy texture.
• Freezing: Not recommended, as the cream sauce may separate.

Nutrition

Calories: 334kcal | Carbohydrates: 4g | Protein: 29g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 343mg | Sodium: 1411mg | Potassium: 145mg | Fiber: 1g | Sugar: 1g | Vitamin A: 965IU | Vitamin C: 10mg | Calcium: 347mg | Iron: 3mg