Instructions:
Bring large pot of water to a boil over high heat. Boil garlic 2 minutes. Add shrimp and cook 2-3 minutes until shrimp are pink and just cooked through. Drain. Peel and mince garlic. Heat oil in a heavy nonstick skillet over medium-high heat. Sauté garlic 1 minute. Add cream, reduce heat to low and simmer 3-4 minutes, until cream begins to thicken. Stir in shrimp, parsley, and Parmesan. Season with salt and pepper to taste. Cook linguine in a large pot of boiling water 8-10 minutes, or until al dente. Drain. Transfer to a serving bowl, add sauce and toss well.
