10 cloves garlic; unpeeled
3 tablespoons unsalted butter
10 ounces small shrimp; uncooked, peeled, deveined
3 tablespoons parsley; chopped
1 1/2 cups whipping cream
3/4 pound linguine
1 1/3 cups parmesan cheese
Cook garlic in small saucepan of boiling water 3 minutes. Transfer garlic to bowl of ice water using slotted spoon. Let stand 3 minutes. Remove garlic from ice water and peel. Return water in saucepan to boil. Add garlic and cook 2 minutes. Remove 1 garlic clove and slice in half. Taste garlic; if strongly flavored, continue boiling 2 more minutes. Drain well. Cool completely. Chop garlic (Can be prepared 1 day ahead; chill.)
Melt butter in heavy large skillet over medium=high heat. Add shrimp and cook until just pink, about 1 minute. Transfer shrimp to bowl using slotted spoon. Add garlic to skillet and saute until golden brown, about 5 minutes. Mix in chopped fresh parsley, Add cream and boil until liquid is reduced by half, stirring frequently, about 5 minutes. Season with salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. stirring occasionally to prevent sticking. Drain well. Add shrimp to sauce in skillet. Remove from heat. Sprinkle cheese over. Add pasta and toss to coat. Serve hot.