Creamy Shrimp Linguine Scampi

Bring the chicken broth to a boil in a large pot. Add the linguine and cook until al dente, stirring occasionally; reserve 1/2 cup of the cooking liquid, then drain.

While the pasta cooks, place the shrimp in a large nonstick skillet over medium heat. Season with black pepper and cook for 1 to 2 minutes, just until the shrimp begin to turn opaque.

Add the butter to the skillet and continue cooking, stirring often, until the shrimp are pink and just cooked through. Avoid overcooking, as shrimp can become rubbery quickly.

Stir in the heavy cream, garlic powder, parsley, and lemon juice. Bring the sauce to a gentle simmer, then add the grated Parmesan and stir until melted and smooth.