Bring a large pot of salted water to a boil. Add the linguine or spaghetti and cook according to the package directions until al dente. Once cooked, drain the pasta and reserve about ½ cup of the water for later.

In a large skillet, heat the butter and olive oil over medium heat. Add the shrimp in a single layer and season with salt and pepper. Cook for 1–2 minutes on each side until the shrimp turns pink and opaque. After cooking, remove the shrimp from the pan and set them aside.

In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream and chicken broth, stirring to combine. Gradually stir in the grated Parmesan cheese, Italian seasoning, and red pepper flakes. Allow the sauce to simmer for 3–4 minutes until slightly thickened.

Bring the cooked pasta and seared shrimp back into the skillet. Toss everything gently to coat the pasta and shrimp in the creamy sauce. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired creaminess.

Garnish the dish with fresh parsley and additional Parmesan cheese if desired. Serve hot and enjoy!