In a medium saucepan, boil water and add salt. Cook the linguine pasta according to package instructions until al dente. Reserve 1 cup of the pasta water, then drain the pasta.

In a skillet over medium heat, melt 1 tablespoon of butter with olive oil. Add the shrimp, season with salt, pepper, and Old Bay seasoning or paprika. Cook until the shrimp turns pink, about 2-3 minutes per side. If needed, cook the shrimp in batches to avoid overcrowding the pan. Set the cooked shrimp aside.

In the same skillet, melt the remaining butter. Add minced garlic and cook until fragrant, about 30 seconds. Pour in the heavy cream and deglaze the pan with a spatula, scraping up any brown bits. Add Parmesan cheese and let it melt. Thin the sauce with reserved pasta water as necessary. Simmer for a minute and adjust seasoning with salt and pepper.

Gently toss the cooked pasta in the creamy sauce until well coated. Reheat the shrimp in the sauce for a minute, then garnish with chopped parsley and serve. For a spicier kick, try adding a pinch of red pepper flakes to the sauce.