Peel and devein the shrimp if not prepped. Pat them dry with a paper towel to ensure they sear properly when cooked.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.

Season the shrimp with salt and pepper.

Add the shrimp in a single layer to the hot skillet, ensuring not to overcrowd the pan.

Cook for about 2-3 minutes per side, or until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set aside.

In the same skillet, add 4 cloves of minced garlic and sauté for 30 seconds, or until fragrant. Be careful not to burn the garlic.

Add 1 tablespoon of butter and let it melt, coating the garlic.

Pour in 1 cup of heavy cream and ½ cup of chicken broth into the skillet. Stir to combine and bring to a simmer.

Let the mixture simmer for 3-5 minutes, allowing it to thicken slightly.

Stir in 1 cup of grated Parmesan cheese. Allow it to melt and create a smooth, creamy sauce. If the sauce thickens too much, add a splash of chicken broth to reach your desired consistency.

Combine Shrimp with Sauce:

Return the cooked shrimp to the skillet and toss to coat them evenly in the creamy garlic sauce. Cook for another 2-3 minutes to ensure the shrimp are heated through.

Taste the sauce and season with salt, pepper, and red pepper flakes (optional for heat). For added freshness, sprinkle with lemon zest.

Garnish with freshly chopped parsley and serve immediately.