In a large pot, melt 3 tablespoons of butter over medium heat. Add 4 cloves of freshly minced garlic and sauté for about 1-2 minutes until fragrant and golden.

Add 1 pound of thawed shrimp to the pot and cook for 3-5 minutes, stirring occasionally, until they turn pink and opaque. Remove them and set aside.

In the same pot, add 8 ounces of spaghetti or linguine and 4 cups of water. Bring to a boil and cook according to package instructions for about 8-10 minutes until al dente.

Drain excess water while reserving about 1 cup. Return the pasta to the pot and add the cooked shrimp back with 3 tablespoons of additional butter and parsley. Toss to combine.

Taste for seasoning and add salt and pepper as desired. Plate in bowls, garnishing with parsley or grated Parmesan cheese.