1. Start by melting the butter in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant. This step always reminds me of my abuela’s kitchen, where the smell of garlic was the prelude to a delicious meal.
2. Add the shrimp to the skillet, seasoning with salt and pepper. Cook for 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp and set aside.
3. In the same skillet, pour in the chicken broth and bring it to a simmer. This step helps deglaze the pan, capturing all those delicious bits left by the shrimp.
4. Reduce the heat to low, then stir in the heavy cream and Parmesan cheese. Cook, stirring constantly, until the sauce thickens slightly, about 5-7 minutes.
5. Return the shrimp to the skillet, tossing them in the creamy sauce. Add lemon juice and, if desired, red pepper flakes for a touch of heat. Cook for another 2 minutes to let the flavors meld.
6. Garnish with chopped parsley before serving, adding a pop of color and freshness to the dish.

This process may seem straightforward, but each step is a dance of flavors, much like the ones I learned while exploring the diverse cuisines that inspire my cooking today.