. Cook the Pasta

Start by boiling a large pot of water with a generous amount of salt. Add your pasta and cook until al dente according to the package instructions. Reserve ½ cup of pasta water, then drain and set the pasta aside.

Prepare the Shrimp

heat olive oil in a large skillet over medium heat. Season the shrimp with salt and pepper, then sauté for 2-3 minutes per side, or until they turn pink and opaque. Take the shrimp out of the skillet and place them aside for later.

Make the Sauce

Using the same skillet, melt butter over medium heat, then add minced garlic and sauté until it’s aromatic, about one minute. Stir in the chicken broth (or wine) and simmer for 2-3 minutes, allowing the liquid to reduce slightly.

Lower the heat and whisk in the heavy cream and Parmesan cheese. Allow the sauce to cook for 5-7 minutes, stirring often, until it thickens.

Combine and Serve

Return the cooked shrimp to the skillet and toss to coat them in the creamy sauce. Add the cooked pasta and lemon juice, stirring until everything is evenly combined. If the sauce needs thinning, stir in some of the reserved pasta water to reach the desired consistency.

Garnish with freshly chopped parsley and additional Parmesan cheese before serving.