Bring a large pot of salted water to a boil. Add the angel hair pasta and cook according to package instructions until al dente, about 4 minutes. Drain and set aside.

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

Add the shrimp to the skillet and cook for about 3-4 minutes, until they turn pink and opaque. Season with salt and pepper.

Pour in the chicken broth and bring to a simmer. Let it cook for about 2 minutes.

Stir in the heavy cream and bring to a gentle simmer. Cook for another 2-3 minutes until the sauce thickens slightly.

Add the grated Parmesan cheese and stir until melted and well combined.

Add the cooked pasta to the skillet and toss to coat in the creamy sauce. Adjust seasoning with salt and pepper if needed.

Serve immediately, garnished with chopped parsley.