In a large pot, bring 4 quarts of water to a boil. Add in linguini and salt; cook for 8-10 minutes, until pasta is tender. Strain in a colander and set aside.
Meanwhile, heat a large skillet over medium high heat. Add half of the seafood scampi sauce and garlic and cook for about 1 minute. Next add shrimp, season with salt and pepper, and cook for about 3-4 minutes, until shrimp's flesh is pearly and opaque. Add remaining seafood sauce, cooked linguini, 2 Tbsp. parsley and ¼ cup Romano cheese; toss well in skillet and cook for another 2 minutes or until heated through. Serve hot and garnish with remaining parsley and cheese.
Chef's Tip: To peel and devein shrimp: Pull off and discard head, if still attached, and legs. Next remove outer shell moving from head to tail. The tails can be kept on or removed depending on how shrimp will be used (tails can be decorative). To remove the vein, use a small pairing knife to cut along back side of shrimp. Once vein is exposed, remove it either with the tip of the paring knife or your fingers. Place peeled and deveined shrimp in a bowl of ice water until ready to use.