Cooking Steps:

• Start by gathering and measuring out all your ingredients. Make sure your shrimp is peeled and deveined, and mince the garlic. Zest and juice the lemon, and chop the parsley for garnish.
• In a large skillet, heat the olive oil over medium-high heat. Once hot, add the shrimp in a single layer. Season with salt and pepper, and cook for about 2-3 minutes on each side until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.
• In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Be careful not to burn the garlic! Next, pour in the chicken broth and bring it to a simmer.
• Once the broth is simmering, reduce the heat to medium-low and stir in the heavy cream, lemon zest, and lemon juice. Let the sauce simmer gently for about 5 minutes, allowing it to thicken slightly.
• Return the sautéed shrimp to the skillet and toss to coat them in the creamy sauce. If you’re using red pepper flakes, sprinkle them in now. Cook for an additional 2 minutes to heat the shrimp through. Serve over your choice of cooked pasta or rice and garnish with fresh parsley.