8 oz linguine or angel hair pasta 1/2 pound shrimp—peeled, cleaned, and deveined 1 tbsp olive oil 6 cloves garlic, minced 1-1/2 cups white wine Juice from one lemon 1 tbsp Italian seasoning 1/2 tsp dried parsley 1/4 tsp salt 1/4 tsp black pepper 2 tbsp butter 1 cup heavy cream 1-1/2 cups parmesan cheese, grated (plus extra for garnish) 1/4 cup fresh parsley, chopped (for garnish)
Bring a large pot of salted water to a boil and cook the linguine according to package directions.Drain and set aside.
Heat the olive oil in a sautepan over medium-high heat, then add the shrimp and cook until pink, about 5 minutes. Remove the shrimp from the pan and set aside.
To the pan, add the garlic and cook 2-3 minutes, then add the wine and lemon juice.Bring to a boil, then reduce heat to medium and cook for 10 minutes or until the sauce reduces in half.
Stir in the Italian seasoning, dried parsley, salt, black pepper, and cream. Simmer for 5 minutes, the lower the heat to medium-low and stir in the parmesan cheese and butter.
Once the cheese has melted, return the cooked shrimp to the pan and let cook for another 5 minutes.
Add the linguine to the pan and toss to coat. Garnish with the fresh parsley and extra parmesan, then serve.