Preparation:

Step 1: Saute garlic

In a large pot, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add 4 minced garlic cloves and 1/2 teaspoon of red pepper flakes if you prefer a bit of heat. Sauté the garlic until it becomes fragrant, about 1-2 minutes. Stir frequently to avoid burning.

Step 2: Add pasta and broth

Pour 3 1/2 cups of chicken broth (or vegetable broth if you want a lighter dish) into the pot. Once the broth is added, place 12 oz of linguine pasta into the pot. Bring the mixture to a boil, stirring occasionally to make sure the pasta is submerged and cooking evenly. Once the mixture is boiling, reduce the heat to low and simmer for about 8-10 minutes, or until the pasta is nearly cooked but still has a slight bite (al dente).

Step 3:Cook shrimp and tomatoes

When the pasta is almost done, stir in 1 lb of peeled and deveined shrimp along with 1 cup of halved cherry tomatoes. The shrimp will cook quickly, turning pink and firm within 3-4 minutes. Be sure not to overcook the shrimp, as it can become rubbery if left too long.

Step 4: Finish with cream and cheese

Once the shrimp is fully cooked, stir in 1/2 cup of heavy cream and 1/4 cup of grated Parmesan cheese. Continue stirring until the sauce thickens and coats the pasta, which should take another 2-3 minutes. The cream and Parmesan cheese will provide a rich and velvety texture to the sauce, creating a delicious coating on the linguine and shrimp.

Step 5: Season and garnish

After the sauce has thickened, season the pasta with salt and pepper to taste. Finally, garnish the dish with 2 tablespoons of freshly chopped parsley for a fresh, herbaceous finish. The parsley not only adds a pop of color but also brings a slight earthiness that complements the richness of the sauce.