Start by peeling and deveining the shrimp, then rinse them under cold water. Mince about four cloves of garlic and chop parsley for garnish.

In a large pot over medium heat, melt 4 tablespoons of butter. Add minced garlic and sauté for about 1 minute until fragrant. Toss in the shrimp and cook for 2–3 minutes until pink and opaque.

Stir in your chosen pasta—approximately 8 ounces—along with any optional white wine, cook for 1 minute. Pour in 4 cups of broth or water and bring to a boil.

Once boiling, reduce heat to a gentle simmer and cover. Cook for 8–10 minutes or until pasta is al dente, stirring occasionally.

Lower heat and stir in 1 cup of heavy cream and 1/2 cup of grated Parmesan cheese until the cheese melts and the sauce thickens slightly—about 2 minutes. Season with salt and pepper to taste.

Remove from heat and sprinkle with chopped parsley and additional Parmesan cheese, if desired. Serve hot.