Begin by boiling water in a large pot. Add your favorite pasta and cook it according to the package instructions, usually around 8-10 minutes, until al dente. Drain and set aside.

In a large skillet, melt butter over medium heat. Add minced garlic and sauté for about 1-2 minutes until fragrant, being careful to avoid burning it.

Add the thawed and dried shrimp to the skillet. Cook for about 2-3 minutes on each side until the shrimp turn pink and opaque. Remove them from the skillet and set them aside.

Pour heavy cream (or your chosen substitute) into the skillet, stirring to combine. If desired, add a splash of white wine and let it simmer for 2-3 minutes to slightly reduce the sauce.

Return the cooked shrimp to the skillet, then add the pasta. Gently toss everything together until the pasta and shrimp are well coated in the creamy sauce.

Sprinkle in red pepper flakes, salt, and freshly grated Parmesan cheese to taste. Stir until everything is well mixed and heated through.

Plate the pasta and sprinkle with fresh parsley and a squeeze of lemon juice if desired. Enjoy every creamy bite!