Step 1

Bring a pot of water to boil

Step 2

While you wait, clean the shrimp, set aside on a paper towel to drain off the water and pat dry with another paper towel

Step 3

Sprinkle the shrimp with a few pinches of salt and pepper

Step 4

At this point add the pasta to the boiling water (optionally you can salt your water for better tasting pasta) and cook until just al dente, before you drain the water scoop out 1/4 cup of the pasta water

Step 5

Grab a large sauté pan and heat it over medium heat

Step 6

Melt the butter and minced garlic in the heated pan

Step 7

In an even layer, add the shrimp to the pan

Step 8

Cook for 2 minutes, turn the shrimp and cook the other side

Step 9

The shrimp are done when they are pink in color and no longer transluscent (do not to overcook the shrimp)

Step 10

Use a slotted spoon to transfer the shrimp to a plate

Step 11

Turn the heat up on your pan and add the chicken broth to deglaze*

Step 12

Bring this to a boil then turn the heat down to low

Step 13

Add the lemon juice, lemon zest and 1/4 cup of pasta water

Step 14

Stir the cooked pasta into the sauce

Step 15

Add the half and half, a pinch of salt and some fresh ground pepper Move the shrimp from the plate to a cutting board and give it a rough chop (or leave them whole)

Step 16

Return this and the juice left on the plate to your sauté pan

Step 17

Top with fresh parmesan cheese (however much you like but a handful is a decent amount if you aren’t sure) and chopped parsley