In large saucepan, prepare linguine as label directs; reserve 1 cup cooking water and drain. In same saucepan, toss linguine and 1 tablespoon oil; cover to keep warm.
In large skillet, heat 1½ teaspoons oil over medium-high heat; sprinkle half the shrimp with ⅛ teaspoon pepper and add to skillet. Cook shrimp 4 minutes or until shrimp turn opaque throughout, turning once. Transfer shrimp to plate; repeat with remaining 1½ teaspoons oil, shrimp and ⅛ teaspoon pepper.
In same skillet, cook garlic, butter and Italian seasoning over medium heat 1 minute or until fragrant, stirring frequently; add wine, stirring to scrape browned bits from bottom of skillet. Simmer 5 minutes or until reduced by ½; reduce heat to medium-low. Stir in cream, 1 cup reserved cooking water and remaining ¼ teaspoon pepper; cook 15 minutes or until reduced slightly, stirring occasionally. Gradually whisk in cheese; stir in shrimp and remove from heat. Makes about 2½ cups.
Serve shrimp Alfredo over linguine sprinkled with cheese, parsley and pepper.