Directions:
Cook the linguine pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the shrimp in a single layer and season with salt, black pepper, and red pepper flakes. Cook for 1-2 minutes per side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and minced garlic. Sauté the garlic for about 30 seconds until fragrant.
Pour in the chicken broth and bring to a simmer. Let it cook for 2-3 minutes.
Stir in the heavy cream and grated Parmesan cheese. Cook for another 2-3 minutes, stirring constantly until the sauce thickens.
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