Linguine pasta with shrimp in a creamy garlic sauce

Ingredients:

• 12 large shrimp, peeled
• 8 cloves garlic, unpeeled
• 2 tbsp. l. olive oil
• 1.5 cups heavy cream
• 0.5 cup grated Parmesan + extra for serving
• 1/4 cup finely chopped fresh parsley, plus extra for serving
• 220 g fresh linguine pasta, cooked

Preparation:

1. In a large saucepan, bring 6 cups water to a boil.
2. Using a small knife, remove the intestinal vein along the back of each shrimp and rinse them under running water. Add the garlic to the boiling water and cook for 2 minutes. Add the shrimp to the water with the garlic and cook for 2-3 minutes. Drain. Peel and finely chop the garlic.
3. Heat the olive oil in a large skillet over medium heat. Add the garlic and cook for 1 minute. Add the heavy cream and bring to a boil. Cook, stirring occasionally, until the cream begins to thicken. Add the Parmesan, parsley, and shrimp. Season with salt and pepper to taste.
4. Pour the sauce over the linguine in a large bowl and toss to coat completely. Sprinkle with additional Parmesan and parsley.