One Pan Creamy Parmesan Shrimp Linguine

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 3 Tbsp butter, divided
• 3 garlic cloves, minced
• 3 cups water
• 1 cup half and half, then more to thin if needed
• 1 pkg. Barilla Pronto Linguine
• Salt and freshly ground black pepper
• 1 cup finely shredded parmesan
• 2 Tbsp chopped fresh parsley

Directions

1. Set a 12-inch saute pan over medium-high heat and melt 1 Tbsp butter. Add the shrimp, then season with salt and pepper. Cook, stirring now and then, until the shrimp are opaque and cooked through. Move them to a piece of foil and fold it around them to hold in the heat.
2. Place the saute pan back over medium heat and melt the remaining 2 Tbsp butter. Add the garlic and cook for 20 seconds, just until it begins to turn lightly golden.
3. Pour in the water and 1 cup half and half, add the linguine, and season with salt and pepper to taste. Bring everything to a boil over medium-high heat.
4. Keep it boiling, stirring often, until the noodles are cooked to your liking, about 10 minutes. The pan should still have extra liquid in it, since that will become the sauce.
5. Take the pan off the heat. Add the parmesan and stir until it melts. It may look clumpy at first, but a little more stirring should bring it together.
6. If the sauce needs loosening, add more half and half, since it will thicken as it sits. Toss the shrimp back in, sprinkle the parsley over the top, and serve warm.