Melt about 4 tablespoons of butter over medium heat. Add 4-5 cloves of minced garlic and sauté until fragrant and golden for about 1-2 minutes.

Add 1 pound of thawed shrimp, season with salt and pepper, and cook for about 2-3 minutes until pink and opaque. Transfer shrimp to a plate.

In the same pot, toss in 8 ounces of pasta, 1 cup of heavy cream and ½ cup of white wine. Add seasonings and stir everything together.

Pour in 2 cups of chicken or vegetable stock, bring to a boil, cover, and let it simmer for 10-12 minutes.

If the sauce is too thin, remove the lid and let it simmer until thickened. Stir in ½ cup of grated Parmesan cheese.

Fold in the cooked shrimp and chopped parsley, then serve immediately.