Begin by bringing a large pot of salted water to a boil. Add your linguine or fettuccine and cook until al dente, usually about 8-10 minutes. Stir occasionally and reserve about 1 cup of pasta water before draining the pasta.

In a large skillet, melt 3 tablespoons of butter over medium heat until bubbly. Add 4-5 minced garlic cloves and sauté for about 1 minute, until fragrant and slightly golden. Add the thawed shrimp, cooking for 1-2 minutes on each side until pink and opaque. Remove the shrimp and set aside.

In the same skillet, pour in 1 cup of heavy cream and ½ cup of chicken broth, stirring well to combine. Bring to a gentle simmer over medium-low heat, cooking for about 3-5 minutes until it thickens slightly. Add lemon juice and a pinch of red pepper flakes.

Return the cooked shrimp to the skillet along with the drained pasta. Toss everything together to coat evenly in the sauce, adding reserved pasta water if the sauce is too thick. Heat through for another minute.

Remove from heat and garnish with freshly chopped parsley and more red pepper flakes if desired. Serve immediately.