Step 1

In a large pot of well-salted water, cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.

Step 2

Pat the shrimp dry with paper towels, then season on both sides with salt and pepper.

Step 3

While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add the shrimp, and cook until pink, about 2 minutes per side. Remove the shrimp from the skillet and set aside.

Step 4

In the same skillet, reduce the heat to medium-low and sauté the garlic and red pepper flakes until fragrant, about 1 minute. Then, stir in the lemon zest, lemon juice, and broth. Bring to a simmer and let reduce for 2 minutes.

Step 5

Slowly stir in the heavy cream followed by the Parmesan cheese in small handfuls until the cheese is melted and the sauce has thickened. If the sauce is too thick, add some of the reserved pasta water until it reaches the desired consistency.

Step 6

Add the cooked pasta and shrimp to the skillet. Toss everything together until the pasta is evenly coated in the sauce.

Step 7

Taste and season with more salt and pepper, as needed.

Step 8

Serve with with chopped parsley, lemon slices, and a sprinkle of Parmesan cheese. Enjoy!