Heat a little olive oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook for 1-2 minutes on each side until they turn pink and are cooked through. Remove the juicy shrimp from the skillet and set aside.

In the same skillet, melt butter and add the minced garlic. Sauté the garlic until it turns golden brown and aromatic.

Pour in the tomato sauce and heavy cream, stirring to combine. Return the cooked shrimp to the skillet and let everything simmer together over medium heat for about 10 minutes, allowing the flavors to meld. Season with salt and pepper to taste.

While the sauce is simmering, cook the linguine pasta or your pasta of choice according to the package directions until al dente. Add the drained pasta to the skillet with the shrimp and sauce along with half a cup pasta water.

Toss the cooked pasta and shrimp together until well coated in the sauce. Sprinkle with chopped parsley and serve immediately. Enjoy your delicious weeknight dinner!