Garlic Shrimp Linguine

Oh, yum.  This is one of my very favorite pasta dishes.  It tastes surprisingly light for a dish with cream sauce.  Then again, you are only using 1/3 cup of cream in the whole recipe.  If you are not a shrimp person you can substitute cooked chicken strips/pieces.  This recipe cannot be doubled but it comes together so quickly that if you ever want to serve it for a large group you could make the recipe twice in about a half hour.  I did that for a dinner party and made one recipe with shrimp and one recipe with chicken while everyone was having appetizers.

1 lb. Linguine
3 T. Butter
2 T. Olive Oil
6 T. Chicken Broth
1/3 C. Heaving Whipping Cream
4 tsp. Grated Parmesan
5 Cloves Garlic, minced
3 tsp. Dried Parsley (or 3T. fresh)
Salt and Pepper to taste
1 lb. Cooked Shrimp, peeled and deveined ( I buy frozen and just thaw them out really good before I use them)

Bring a large pot of salted water to a boil and cook pasta according to package directions.  While pasta is cooking, melt butter over medium low heat and add broth, cheese, oil, garlic and parsley.  Cook, stirring for 3-5 minutes.  Add shrimp and cook for another 3 minutes until shrimp are heated through. Add whipping cream and stir to combine.  Leave sauce over low heat until pasta is drained then pour sauce and shrimp over top of linguine.  Toss to coat and grate additional parmesan over top before serving.  Serves 8.