Bring a large pot of well-salted water to a boil. Add linguine and cook according to package instructions until al dente. Reserve 1 cup of pasta water before draining.

In a skillet over medium heat, melt 1 tablespoon of butter and add olive oil. Add shrimp in a single layer and cook for 1 minute, then season with salt, pepper, and Old Bay seasoning if using.

Continue cooking shrimp until pink, about 1 to 2 more minutes. Work in batches if needed to avoid overcrowding. Remove shrimp to a plate and set aside.

In the same skillet, melt the remaining 1/2 tablespoon of butter. Add minced garlic and cook for 30 seconds until fragrant.

Pour in the heavy cream and deglaze the pan with a spatula. Stir in parmesan cheese and let it melt. Add a splash of reserved pasta water to reach a silky consistency and simmer for 1 minute.

Add drained linguine and toss to coat. Return shrimp to the pan and toss gently to reheat. Garnish with fresh parsley and serve immediately.