In a large pot over medium heat, melt 4 tablespoons of butter until bubbly. Add 4 cloves of freshly minced garlic, stirring constantly for about 1 minute, or until fragrant and lightly golden.

Next, introduce 1 pound of peeled and deveined shrimp to the pot. Cook for about 2-3 minutes, stirring occasionally, until the shrimp turn pink and opaque. Remove the shrimp and set aside.

In the same pot, add short pasta and 4 cups of broth. Bring to a rolling boil, then reduce heat to medium-low and simmer, stirring occasionally for 8-10 minutes, or until pasta is al dente.

Return the cooked shrimp to the pot, gently stirring to combine with the pasta. Let everything simmer together for an additional 2 minutes.

Serve hot, garnished with freshly chopped parsley and grated Parmesan cheese, if desired.