Bring a pot of salted water to a boil and cook the pasta until al dente. Reserve 1 cup of pasta water, then drain.

In a large skillet, heat olive oil and 1 tablespoon butter over medium heat.

Add shrimp, season with salt, pepper, and Old Bay seasoning, and cook until pink (about 2–3 minutes). Remove and set aside.

In the same pan, melt remaining butter and sauté garlic for 30 seconds until fragrant.

Pour in heavy cream and stir, scraping up any bits from the pan.

Add parmesan cheese and stir until melted.

Add a splash of reserved pasta water to loosen the sauce and let it simmer briefly.

Toss pasta in the sauce until fully coated.

Return shrimp to the pan and gently reheat.

Garnish with fresh parsley and serve immediately.

This creamy garlic shrimp pasta is best served hot with freshly grated cheese on top.