Preparation

• Cook the pasta and shrimp. Cook pasta according to the directions on the box, adding the shrimp to the boiling water for the last 3 minutes.
• 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 to create a roux with the oil. Continue to whisk until the flour isn't dry. Slowly whisk in the broth until the mixture is smooth. Continue to cook until the mixture boils and thickens. Remove from heat.
• Whisk in the parmesan cheese until melted, and then whisk in the milk until well combined. Season with salt and pepper. Lastly, stir in the lemon zest and lemon juice.
• 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.