Heat a large skillet over medium heat and add the butter. Let it melt and foam lightly.

Add the minced garlic. Sauté for about 1 minute, stirring, until fragrant but not browned.

Spread the shrimp in a single layer in the skillet. Cook 3 to 4 minutes total, flipping once, until they turn opaque and pink. Watch closely to avoid overcooking.

Turn the heat down slightly. Slowly pour in the heavy cream while stirring to combine. Bring the mixture to a gentle simmer.

Add the grated Parmesan and stir until it melts into the sauce. Taste and season with salt and pepper.

Let the sauce simmer 2 to 3 minutes so it thickens slightly and coats the back of a spoon.

Remove the pan from the heat. Sprinkle with chopped parsley and serve immediately over pasta, rice, or vegetables.