Toss in 2 cups of frozen peas and cook for a few minutes. Add in the broth and simmer on low for 5 minutes to allow the flavors to meld.
Using a blender (vent open to allow steam out) or food processor, puree the mixture until smooth.
Add in the cream and an additional cup of peas and simmer on low for about 8-10 minutes.
While that is simmering we can go ahead and cook the shrimp. Using a paper towel dry off any extra moisture from the shrimp. Toss with salt, pepper and a little garlic powder.
In a large saute pan, over medium high heat, add in a few drizzles of olive oil and cook the shrimp a couple minutes per side. They are cooked through once they have turned pink and curled in a bit, the centers should be translucent. Cook in batches so the pan is not over crowded.
Once the sauce has finished simmering, toss in the cooked linguini. Taste for salt and pepper. Serve the linguini with several shrimp overtop.
*this is my original recipe*