Start by boiling a large pot of salted water. Add the spaghetti and cook according to package instructions until al dente. Reserve about 1/2 cup of the pasta water, then drain and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add the shrimp in a single layer. Season with salt and pepper. Cook for about 2-3 minutes on each side until the shrimp turn pink and opaque.

You’ll know they’re ready when they curl slightly.

Lower the heat to medium-low and add the minced garlic to the skillet. Sauté for about 30 seconds, just until fragrant. Take care not to let it burn, as burnt garlic can quickly become bitter.

Pour in the chicken broth and add the lemon juice and zest. Stir to combine, allowing this to bubble for another minute.

You’ll notice the kitchen starts smelling divine at this stage!

Reduce the heat to low and pour in the heavy cream. Stir well to create a luscious, creamy sauce. If it’s too thick, you can add a splash of the reserved pasta water to loosen it up.

Add the cooked spaghetti into the skillet and toss everything gently, ensuring the pasta is well-coated in the sauce. Stir in the chopped parsley.

Plate the pasta and garnish with more parsley and a sprinkle of lemon zest for that extra touch.