Bring a large pot of salted water to a boil. Cook your pasta according to the package instructions until al dente.

Reserve 1 cup of pasta water and drain the rest. Set the pasta aside.

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

Add the shrimp to the skillet and cook for 2-3 minutes on each side, or until they are pink and opaque.

Remove the shrimp from the skillet and set aside.

In the same skillet, add 3 minced garlic cloves and sauté for 30 seconds, being careful not to burn the garlic.

Add 1 tbsp of butter and let it melt.

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

Let it cook for 5 minutes, or until the sauce thickens slightly.

Reduce the heat to low and stir in 1 cup of grated Parmesan cheese. Allow it to melt into the sauce.

If the sauce becomes too thick, add some of the reserved pasta water to reach your desired consistency.

Taste the sauce and adjust with more salt, pepper, or red pepper flakes (for some spice), as desired.

Add the cooked pasta to the sauce and toss to coat it evenly.

Add the cooked shrimp back into the skillet and toss everything together until well combined and heated through.

Garnish with fresh chopped parsley and a sprinkle of lemon zest, if using.

Serve immediately while the dish is hot and creamy.