Start by bringing a large pot of salted water to a vigorous boil over high heat.

Once boiling, add your fettuccine or spaghetti to the pot. Cook according to package instructions until al dente, usually 8–10 minutes. Drain, reserving a cup of pasta water.

In the same skillet, heat a splash of olive oil over medium heat. Add minced garlic and red pepper flakes, sautéing for about 30 seconds.

Add heavy cream and chicken broth, stirring to combine. Bring to a gentle simmer for about 2–3 minutes.

Gradually whisk in Parmesan cheese until melted and the sauce thickens, about 2 minutes. Season with salt and pepper.

Add cooked shrimp to the sauce until they are pink and opaque, then fold in the drained pasta.

Garnish with chopped parsley and serve immediately.