Begin by gathering and prepping your ingredients for the Garlic Butter Shrimp Pasta. If using frozen shrimp, ensure they are fully thawed and pat them dry to promote better browning. Chop fresh garlic and parsley, setting them aside to maximize flavor release during cooking.

In a large pot over medium heat, melt 4 tablespoons of butter until bubbling, releasing a rich aroma. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it. Toss in the shrimp, cooking for 2-3 minutes until they turn pink and opaque, then remove them from the pot and set aside.

In the same pot, add your chosen long pasta along with 1 cup of white wine (if using) and 2 cups of chicken broth. Bring the mixture to a boil, allowing it to bubble vigorously for about 3-4 minutes.

Once boiling, reduce the heat to a gentle simmer and cover the pot. Stir the pasta occasionally for about 10-12 minutes, or until it reaches al dente texture.

Remove the pot from the heat and stir in ½ cup of heavy cream, and add ½ cup of grated Parmesan cheese until the sauce becomes creamy and smooth. Adjust seasoning with salt and pepper as needed.

Carefully fold the cooked shrimp back into the pot, ensuring they’re coated well in the sauce. Garnish with fresh chopped parsley and serve warm.