Cook pasta according to the directions on the box, adding the shrimp to the boiling water for the last 3 minutes.
For The Sauce
Heat olive oil in a skillet over medium-high heat.
Add garlic and cook for 20 seconds, or until fragrant, stirring frequently.
Whisk in the flour; whisk until the flour isn't dry.
Slowly whisk in the broth; cook and whisk until the mixture is smooth. Continue to cook until the mixture boils and thickens. Remove from heat.
Whisk in the parmesan cheese until melted.
Whisk in the milk until well combined.
Season with salt and pepper.
Stir in the lemon zest and lemon juice.
Sauce will continue to thicken as it stands. If sauce is too thick, add a little more milk.
Drain the pasta and shrimp and return it to the pot.
Pour the prepared sauce over the cooked pasta and shrimp; mix and stir until combined.
Stir in 1 tablespoon of freshly chopped parsley.
Transfer the pasta to dinner plates; garnish with remaining parsley and a sprinkle of parmesan cheese.
Serve.
Notes
I use Penne Pastafor this recipe because it goes great with the creamy sauce. When cooking pasta, use about 4 quarts of water for every pound. Sufficient water helps the pasta cook evenly and prevents it from sticking together.
Please use fresh (raw) shrimp for this recipe, not cocktail shrimp.
It is important to whisk, whisk, whisk so that the sauce is smooth and does not curdle.