Shrimp Alfredo

Cook the pasta. Fill a large pot with water and bring it to a boil. Add the linguine and cook it according to package instructions. It should be al dente. Strain it and toss it in 1 tablespoon of olive oil so it doesn't stick together. Set it aside.

Saute the garlic and shallots. Melt the butter in a large pan set over medium-low heat. Add the garlic and shallots. Stir well and let them cook for 5 minutes, occasionally stirring until the shallots have softened.

Cook the shrimp. Increase the heat to medium-high and add the shrimp. Immediately add the white wine. Stir and let the shrimp cook for 1 to 2 minutes on each side or until opaque and pink; season with salt and pepper to taste. Remove them from the pan and set them aside.

Make the Alfredo sauce. In the same pan, pour in the heavy cream and chicken stock. Lower the heat to medium. Whisk the mixture to combine, and add the parmesan cheese. Stir constantly until the cheese has melted into the sauce and thickened slightly. It should take about 6 to 10 minutes; season with salt and pepper to taste.

Combine. Gently stir in the cooked linguine until it's completely coated in sauce. Taste for salt and pepper and just to taste. Add the shrimp and mix well.

Serve. Top your shrimp alfredo with fresh parsley and shaved parmesan cheese, and serve.