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1
Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
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2
Peel and devein the shrimp.
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3
Cut one-third of the shrimp into 1/2-inch pieces and leave the rest whole.
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4
Peel and lightly crush the garlic cloves.
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5
Put the olive oil in a 12-inch skillet, add the garlic, and place over medium-high heat.
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6
Saute until the garlic cloves are lightly browned on all sides, then remove them and discard.
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7
While the garlic is sauteing, dissolve the tomato paste in the white wine.
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8
After removing the garlic cloves, add the wine with dissolved tomato paste to the pan and cook until the liquid has reduced by about half.
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9
Add the whole shrimp and season with salt and pepper.
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10
Cook until the shrimp have turned pink, 2 to 3 minutes, then remove the pan from the heat.
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11
When the water for the pasta is boiling, add about 2 tablespoons salt, add the linguine, and stir until all the strands are submerged.
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12
Cook until al dente.
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13
Finely chop enough parsley to measure 2 tablespoons.
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14
Use a slotted spoon to transfer the cooked shrimp to a food processor.
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15
Pulse until the shrimp are chopped to a medium-fine consistency, then return them to the pan.
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16
Place the pan back over medium-high heat and add the cream.
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17
Cook until the cream has reduced by about half, then add the raw shrimp and the parsley.
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18
Season lightly with salt and cook until the shrimp pieces turn pink, 1 to 2 minutes, then remove the pan from the heat.
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19
When the pasta is done, drain well, toss with the sauce, and serve at once.
