Cook the Pasta: Begin by cooking your pasta in the boiling water until it’s al dente, according to package directions. Don’t forget to reserve about a cup of pasta water before draining, as you might need it later., Sauté the Shrimp: In a large skillet over medium-high heat, add the olive oil. Once hot, add the peeled shrimp, seasoning with salt, pepper, and crushed red pepper flakes. Cook the shrimp for about 2-3 minutes on each side, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside., Create the Sauce: In the same skillet, reduce the heat to medium and add minced garlic to the remaining oil. Sauté for about a minute until fragrant, but don’t let it burn. Stir in the heavy cream and broth, bringing it to a gentle simmer while whisking to combine., Add Cheese and Seasoning: Gradually stir in the grated Parmesan cheese, creating a creamy sauce. Taste and adjust seasoning with salt and pepper, if necessary., Combine Pasta and Shrimp: Add the cooked pasta to the skillet, tossing to combine. If the sauce is too thick, add in some reserved pasta water until you reach your desired consistency. Finally, return the cooked shrimp to the skillet, mixing everything thoroughly so the shrimp are evenly distributed., Garnish and Serve: Transfer your creamy creation to a serving bowl. Garnish with freshly chopped parsley before serving.