Bring a large pot of salted water to a rolling boil over high heat. Add linguine and cook according to package instructions until al dente, typically around 10 minutes. Reserve ½ cup of the pasta water, then drain the linguine in a colander.

In a mixing bowl, combine the peeled and deveined shrimp with olive oil and seasoning. Toss well to coat evenly and set aside.

In a large skillet, heat 1 tablespoon of butter over medium-high heat until melted. Add the seasoned shrimp and cook for approximately 1 minute on each side until they turn pink. Remove and keep warm.

In the same skillet, add another tablespoon of butter and minced garlic. Sauté for about 30 seconds until fragrant.

Pour in heavy cream, reserved pasta water, and parmesan cheese. Stir over medium heat until the cheese melts and the sauce is smooth, about 2-3 minutes.

Add the drained linguine to the creamy sauce and toss to coat. Then, add shrimp back to the skillet, gently folding everything to mix for 1-2 minutes.

Serve immediately while hot, garnished with parsley or extra parmesan if desired.