Bring a large pot of salted water to a boil. Cook the linguine according to package instructions, about 8-10 minutes until al dente. Reserve a cup of pasta water before draining.

In a medium bowl, combine shrimp with olive oil and spices. Toss until evenly coated.

Heat a large skillet over medium-high and melt one tablespoon of butter. Add shrimp in a single layer and cook for 1-2 minutes per side until pink. Remove from skillet.

In the same skillet, reduce heat to medium, add another tablespoon of butter and minced garlic. Sauté for about 30 seconds until fragrant.

Pour in heavy cream and add Parmesan cheese, stirring continuously until melted. Adjust sauce consistency with reserved pasta water as needed.

Toss the drained pasta in the skillet with the sauce and add the shrimp back. Mix well and heat for 1 more minute.

Serve in bowls and garnish with chopped parsley and extra Parmesan cheese.