If your shrimp is frozen, start by thawing the shrimp first. I chose frozen, peeled, deveined, and tail-off shrimp. Place the shrimp in a colander and run cool water over them for a couple of minutes, or until thawed. Mine took 5 minutes to thaw.

Place the shrimp on a cutting board and pat dry on both sides with paper towels. Season the shrimp with ¼ tsp salt and ¼ tsp black pepper. Set the shrimp to the side.

Next add ¼ tsp salt, ¼ tsp black pepper, Creole seasoning, and the chicken broth. Whisk everything together and simmer the sauce for 2-3 minutes, allowing it to reduce by roughly half.

Now add the shrimp to the skillet. Cook the shrimp for roughly 2 minutes on the first side, just until it is pink and opaque. Be careful not to overcook the shrimp.

Flip the shrimp and cook on the second side. Stir in the chopped parsley, lemon juice, and chili flakes (optional). Cook for roughly 2 minutes on the second side, just until it is pink and opaque.

Remove the skillet from the heat. Toss the shrimp with the sauce and serve over a bed of pasta with extra fresh parsley and lemons. Enjoy!