1. Heat the olive oil in a large pan over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side, or until they turn pink and opaque. Remove the shrimp from the pan and set aside.
2. In the same pan, lower the heat to medium and add the minced garlic. Sauté for about 30 seconds, just until fragrant, taking care not to burn it.
3. Pour in the heavy cream and chicken broth, stirring to combine. Let the mixture simmer for 2-3 minutes, allowing it to thicken slightly.
4. Stir in the Parmesan cheese until it melts into the sauce, creating a creamy consistency. Add the lemon juice, salt, and pepper to taste. For a bit of heat, sprinkle in the red pepper flakes.
5. Return the shrimp to the pan, tossing them in the sauce until they’re well coated. Cook for an additional 2 minutes to heat through.
6. Garnish with chopped parsley before serving. Enjoy this dish with a side of crusty bread or over pasta for a complete meal.

These steps echo the rhythm of my culinary upbringing — straightforward, focused on flavor, and always with a touch of personal flair. Cooking should be joyful, not stressful, and this recipe is a perfect example of that.