Fill a large pot with water and bring it to a boil. Add the linguine and cook it according to package instructions. It should be al dente. Strain it and toss it in 1 tablespoon of olive oil, so it doesn't stick together. Set it aside.
Melt the butter in a large pan set over medium-low heat. Add the garlic and shallots. Stir well and let them cook for 5 minutes, occasionally stirring until the shallots have softened.
Increase the heat to medium-high and add the shrimp. Immediately add the white wine. Stir and let the shrimp cook for 1 to 2 minutes on each side or until opaque and pink; season with salt and pepper to taste. Remove them from the pan and set them aside.
In the same pan, pour in the heavy cream and chicken stock. Lower the heat to medium. Whisk the mixture to combine, and add the parmesan cheese. Stir constantly until the cheese has melted into the sauce and thickened slightly. It should take about 6 to 10 minutes; season with salt and pepper to taste.
Gently stir in the cooked linguine until it's completely coated in sauce. Taste for salt and pepper and just to taste. Add the shrimp and mix well.
Top the pasta with fresh parsley and shaved parmesan cheese. Serve.
Pasta: For this particular recipe, I use Barilla's Linguine #13, but feel free to use any linguine or fettuccine pasta.
Shrimp: Avoid using pre-cooked shrimp and also avoid using cocktail shrimp. Medium-sized raw shrimp works best.
For a vegetarian option, sautee about 3 cups of sliced mushrooms instead of shrimp. You can also use chopped chicken or sliced steak in place of shrimp.
Heavy Cream: Alfredo sauce tastes best and is the right texture when you use heavy cream; however, if you want to use a lighter alternative, Half & Half is a good substitute. Avoid using milk.
Wine: I recommend using dry white wine for this recipe. Sauvignon Blanc and Chardonnay work great. If you don't want to use wine, substitute it with more chicken stock/broth.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.