Frozen shrimp can be used; just make sure to thaw and pat them dry before cooking.

If you don’t have heavy cream, you can use half-and-half or milk for a lighter version of the sauce.

For added spice, stir in red pepper flakes or a chopped jalapeño while sautéing the garlic.

To make it vegetarian, substitute the shrimp with sautéed mushrooms, zucchini, or another vegetable and use plant-based cream for a dairy-free version.

Feel free to add more Parmesan or experiment with other cheeses like mozzarella for a creamier texture.

To thicken the sauce, cook it longer on low heat or add a slurry of cornstarch and water.

Any type of pasta works well with this dish, including linguine, spaghetti, or fettuccine. Just cook according to the package directions.

Vegetables like spinach, peas, or broccoli can be added in the final minutes of cooking for added flavor and nutrition.

Prepare the shrimp in advance but cook the creamy sauce just before serving to ensure the dish remains fresh and velvety.