In a large pot over medium heat, melt 4 tablespoons of butter until foamy. Add 4 minced garlic cloves and sauté for 1–2 minutes until fragrant and lightly golden.

Add 1 pound of thawed and dried shrimp to the pot, cooking for 2–3 minutes until the shrimp turn pink and opaque. Remove shrimp and keep warm.

In the same pot, add 8 ounces of long pasta and 3 cups of broth (or white wine). Bring to a boil, reduce heat to medium-low, cover, and simmer for 8–10 minutes until al dente.

Stir in 1 cup of heavy cream and ½ cup of grated Parmesan cheese, mixing well. Cook uncovered for an additional 2–3 minutes to thicken.

Fold the cooked shrimp back into the pasta mixture, stirring until fully incorporated and warmed through, about 1–2 minutes.

Remove from heat, garnish with freshly chopped parsley, and serve immediately. Enjoy with a salad or crusty bread.