Preparation:

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add your fettuccine or spaghetti and cook according to the package instructions until al dente, typically around 8-10 minutes. Once done, drain the pasta, reserving a little pasta water in case you need to loosen the sauce later, and set the pasta aside.

Step 2: Cook the Shrimp

While the pasta is cooking, heat 2 tbsp of olive oil in a large skillet over medium heat. Add the shrimp in a single layer, ensuring not to overcrowd the pan. Season the shrimp with a pinch of salt and pepper. Cook for about 2-3 minutes on each side, or until the shrimp turns pink and opaque. Be careful not to overcook them, as shrimp can become tough. Once cooked, remove the shrimp from the skillet and set them aside on a plate.

Step 3: Make the Garlic Parmesan Cream Sauce

In the same skillet where you cooked the shrimp, add 1 tbsp of butter and allow it to melt over medium heat. Add the minced garlic and sauté for about 30 seconds to 1 minute, or until the garlic becomes fragrant but not browned. Pour in the ½ cup of chicken broth and 1 cup of heavy cream, stirring to combine. Bring the mixture to a gentle simmer, allowing it to cook for about 4-5 minutes, or until the sauce slightly thickens.

Step 4: Incorporate the Parmesan Cheese

Once the sauce has thickened slightly, slowly stir in ½ cup of grated Parmesan cheese, whisking constantly to ensure the cheese melts smoothly into the sauce. Continue stirring until the sauce is creamy and coats the back of a spoon. If the sauce becomes too thick, you can add a bit of reserved pasta water to reach your desired consistency.

Step 5: Combine the Pasta, Shrimp, and Sauce

Add the cooked pasta back into the skillet, tossing to coat the pasta evenly with the creamy Parmesan sauce. Add the cooked shrimp as well, and gently toss everything together. Allow the shrimp and pasta to heat through for an additional 1-2 minutes.

Step 6: Serve

Transfer the creamy shrimp pasta to a large serving dish or divide among individual plates. Garnish with freshly chopped parsley for a burst of color and freshness. Serve immediately, while the dish is still warm and the sauce is creamy.