| 1 | : drained : salt and pepper |
| 2 | in a saucepan bring 6 cups of water to a boil. |
| 3 | Using a small paring knife, remove the vein along the back of each shrimp and rinse under running water. |
| 4 | Add garlic to water and boil for two minutes. |
| 5 | Add the shrimp to the water and cook with the garlic for 2-3 minutes. |
| 6 | Drain the shrimp and garlic. |
| 7 | Peel the garlic and finely chop. |
| 8 | Heat oil in a large skillet over medium heat. |
| 9 | Add garlic and cook for 1 minute. |
| 10 | Pour in heavy cream and bring to a simmer. |
| 11 | Cook until cream begins to thicken. |
| 12 | Stir in parsley, parmesan and shrimp. |
| 13 | Season with salt and pepper. |
| 14 | Pour sauce over linguine in a large bowl and toss to coat. |
| 15 | Garnish with parsley and parmesan. |
| 16 | recipe by : tvfn how to boil water |
