Bring a large pot of salted water to a boil and cook the linguine according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the rest.

In a large skillet, melt the butter over medium heat. Add minced garlic and sauté until it's fragrant and golden, about 1-2 minutes.

Add the shrimp to the skillet, cooking for about 3-5 minutes until they turn pink and opaque. Make sure not to overcrowd the pan!

Pour in the chicken broth and bring it to a gentle simmer. Toss in the cooked pasta along with a bit of the reserved pasta water and stir until well coated.

Finally, season the dish with salt and pepper to your liking. Sprinkle fresh parsley on top before serving.