Rinse the large shrimp under cold running water, then pat them dry with paper towels.

Mince the fresh garlic cloves finely.

Melt 4 tablespoons of butter in a nonstick skillet over medium-low heat for about 2 minutes.

Add the minced garlic and sauté gently for around 3 minutes until fragrant but not browned.

Increase the heat to medium and add the prepared shrimp, cooking for about 3 minutes until pink and opaque.

Remove the shrimp, and in the same skillet, add chicken broth, lemon zest, lemon juice, crushed red pepper, and salt to taste.

Let it simmer over medium-high heat for about 2 minutes.

Taste the sauce and adjust seasoning, if necessary.

Stir in half of the chopped parsley into the sauce.

Return the cooked shrimp to the skillet and toss in the sauce, cooking for an additional minute.

Serve over pasta or with crusty garlic bread, garnishing with remaining parsley.