1-Getting started with shrimp cream linguine: First, bring a large pot of salted water to a boil and cook the 10 ounces of linguine according to package instructions until al dente, about 8-10 minutes, then drain and set aside.

2-Cooking the shrimp: While the pasta cooks, heat 1 tablespoon of the butter in a large pan over medium-high heat. Add the 1 pound of medium shrimp, season with salt and pepper to taste, and cook for 3-4 minutes until pink and opaque, stirring occasionally. For dietary swaps like using tofu, follow the same cooking time to keep things simple. Next, add 2 teaspoons of minced garlic and cook for 30 seconds to bring out that aromatic flavor.

3-Preparing the sauce and combining the dish: Remove the cooked shrimp from the pan and keep it warm, then wipe the pan clean. Melt the remaining 4 tablespoons of butter in the pan over medium heat, add 1 cup of heavy cream, and simmer for 4-5 minutes, stirring occasionally, until slightly thickened be sure to avoid boiling. Whisk in 3/4 cup of freshly grated parmesan cheese until melted and smooth, then remove from heat and stir in 2 teaspoons of lemon juice, seasoning with salt and pepper to taste. Finally, toss the drained pasta and half of the shrimp into the sauce, combine well, and arrange the remaining shrimp on top. Sprinkle with 2 tablespoons of chopped parsley and garnish with parsley sprigs and lemon slices before serving.