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

Add 1 pound of peeled and deveined shrimp, seasoning lightly with salt and pepper. Cook for about 2-3 minutes until the shrimp turn pink and opaque. Remove from pot and set aside.

In the same pot, add 8 ounces of linguine, 2 cups of chicken broth, and ½ cup of white wine (if using). Stir and bring to a simmer, cover, and cook for about 10-12 minutes until al dente.

Once pasta is done, reduce heat to low and stir in ½ cup of heavy cream and ½ cup of freshly grated Parmesan cheese. Mix for about 2-3 minutes until the sauce thickens slightly.

Return cooked shrimp to the pot and mix everything together until heated through. Garnish with freshly chopped parsley and serve.