1-First, melt 1 tablespoon of butter in a large sauté pan over medium-high heat. Add the 1 pound of medium shrimp, peeled and deveined, season them with salt and pepper, and cook until they turn opaque, about 2-3 minutes. Remove the shrimp and keep it warm to lock in its tenderness.

2-Next, in the same pan, melt the remaining 2 tablespoons of butter. Sauté the 3 minced garlic cloves for about 20 seconds until fragrant. Then, add 3 cups of water, 1 cup of half and half, and 1 package of linguine (around 340 grams). Season again with salt and pepper, bring it to a boil, and let it cook for about 10 minutes until the noodles are tender.

3-Once done, remove from heat and stir in 1 cup of finely shredded Parmesan cheese until it melts smoothly into the sauce. If the sauce is too thick, thin it with a bit more half and half. Finally, toss the cooked shrimp back into the pasta and garnish with 2 tablespoons of fresh parsley before serving. This step ensures everything blends perfectly for a creamy finish.