Bring a large pot of salted water to a boil.

Add the linguine and cook until al dente (firm to the bite). Check the package for exact cooking time.

Drain the pasta and set aside.

Heat the avocado oil in a large skillet over medium heat.

Once the oil is hot and shimmering, add the shrimp in a single layer.

Season with a pinch of kosher salt and black pepper.

Cook the shrimp for 1-2 minutes on each side, until they turn pink and opaque. Be careful not to overcook them.

Remove the shrimp from the skillet and set aside.

In the same skillet, melt the butter over medium heat.

Add the minced garlic and sauté for about 30 seconds to 1 minute, just until fragrant (don’t let it burn!).

Pour in the chicken broth to deglaze the skillet, scraping up any flavorful bits from the bottom.

Let the broth simmer until it reduces by half (about 2-3 minutes).

Slowly add the heavy cream to the skillet while stirring.

Bring it to a gentle simmer, stirring frequently to prevent sticking.

Add the grated Parmesan cheese and whisk until it melts and the sauce thickens.

Stir in half of the parsley, basil, and oregano for extra flavor.

Return the shrimp to the skillet, stirring to coat them in the sauce.

Add the cooked linguine to the skillet and toss everything together until the pasta is evenly coated.

Sprinkle with the remaining parsley, basil, oregano, and extra Parmesan cheese.

Serve immediately while warm and creamy. Enjoy your flavorful, restaurant-quality Shrimp Linguine!