Step 1

In a medium bowl, mix the shrimp with salt and black pepper and set aside.

Step 2

Meanwhile, cook the pasta as per the instructions on the package.

Step 3

In a large skillet, melt 3 Tbsp of butter over medium heat. Add 1 pressed garlic clove and stir. Add the shrimp and sear for 1-2 minutes on each side or until it turns pink. Transfer the shrimp to a clean bowl or a platter and set aside.

Step 4

In the same skillet, over medium heat, melt 2 Tbsp of butter and sauté 4 garlic cloves, shallots, and red chili pepper until soft, for about 2-3 minutes.

Step 5

Add the wine, chicken broth and the Worcestershire sauce. Bring to a boil and let simmer until the liquid has reduced a little, about 6-7 minutes.

Step 6

Add the light cream, bring back to a gentle simmer and cook until the sauce thickens a little, approximately 5-7 minutes. Add the cooked pasta and toss well with the sauce.

Step 7

Add the cooked shrimp, give it a quick stir and continue cooking for another 1-2 minutes, until the shrimp is warm.

Step 8

Plate, garnish with the chopped parsley and serve while hot.