Cooking this dish is as enjoyable as tasting it. Follow these steps to culinary bliss:

1. Heat the olive oil in a large skillet over medium-high heat. Add the shrimp and cook for about 2 minutes on each side, or until they’re pink and opaque. Remove the shrimp from the skillet and set aside.
2. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Be careful not to burn the garlic as it can turn bitter.
3. Pour in the chicken broth and bring it to a simmer. This will deglaze the pan and incorporate all those delicious browned bits from the shrimp.
4. Reduce the heat to low and stir in the heavy cream. Allow it to simmer gently for about 2 minutes, thickening slightly.
5. Add the Parmesan cheese and stir until it’s fully melted and the sauce is creamy and smooth.
6. Return the shrimp to the skillet and toss them in the sauce, ensuring each piece is well-coated. Add the lemon juice and season with salt and pepper to taste.
7. Finish with a sprinkle of fresh parsley before serving.

Cooking Tip: Keep your shrimp tails on for extra flavor and a beautiful presentation, reminiscent of the seafood dishes Marco and I enjoy at Charleston’s local bistros.