1. 1. Start the Pasta Cooking: Bring a large pot of salted water to a rolling boil. Add the linguine or spaghetti and cook according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water. This will be crucial for achieving the perfect sauce consistency later.

2. 2. Prepare the Shrimp: While the pasta cooks, pat the peeled and deveined shrimp dry with paper towels. Season them lightly with salt and black pepper.

3. 3. Saute the Shrimp: Heat the olive oil in a large skillet or pan over medium-high heat. Once hot, add the shrimp in a single layer. Cook for 1-2 minutes per side, until they turn pink and opaque. Be careful not to overcook them, as they can become rubbery. Remove the cooked shrimp from the skillet and set aside.

4. 4. Build the Garlic Butter Sauce: Reduce the heat to medium. Add the butter to the same skillet, allowing it to melt. Once melted, add the minced garlic and cook for about 1 minute, stirring constantly, until fragrant. Do not let the garlic brown, as it can become bitter.

5. 5. Create the Creamy Base: Pour in the chicken or vegetable broth, scraping up any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes, then stir in the heavy cream and red pepper flakes (if using). Bring the sauce to a gentle simmer and let it thicken slightly for 2-3 minutes.

6. 6. Combine Pasta and Sauce: Add the cooked and drained pasta directly into the skillet with the sauce. Toss well to coat the pasta evenly. Stir in the grated Parmesan cheese and about 1/4 cup of the reserved pasta water. Continue tossing, adding more pasta water a tablespoon at a time, until the sauce reaches your desired consistency – it should be creamy and cling to the pasta.

7. 7. Finish with Shrimp and Parsley: Return the cooked shrimp to the skillet and toss gently to combine and warm through. Stir in the fresh chopped parsley. Taste and adjust seasoning with salt and pepper as needed. Serve immediately.