Heat two tablespoons butter in a large pot over high heat. Add half of the garlic and sauté, stirring constantly, for one minute. Add the broth and water; bring to a boil.

Add the linguine to the boiling liquid. Cook until the pasta is al dente, then lower the heat and simmer until most of the liquid is absorbed. Do not drain – some liquid should remain to coat the noodles.

While the pasta cooks, heat the remaining two tablespoons butter in a large skillet over medium heat. Add the jumbo raw shrimp and sauté for 1-2 minutes per side until almost cooked through.

Add the remaining minced garlic and fresh sage to the shrimp pan. Cook for one minute until fragrant.

Pour in the dry white wine and let it simmer for 3-5 minutes until mostly evaporated and the shrimp are lightly browned. Remove the pan from heat and set aside, keeping the shrimp warm.

Add the cooked shrimp, heavy whipping cream, and grated Parmesan cheese to the pot with the linguine. Toss everything together until the sauce is creamy and coats the pasta. Serve immediately.