Heat the olive oil in a nonstick pan on medium heat. Add the garlic and sauté until fragrant (about 30 seconds - 1 minute). Then add the shrimp, season with salt and pepper, and sauté for about 4 minutes, until the shrimp is no longer translucent. Remove the shrimp and set them aside.
Pour in the broth and cream; add the lemon juice and red pepper flakes (if using). Add in the butter. Bring to a simmer for 5 - 6 minutes or until the sauce reduces in volume and thickens to a smooth consistency.
Toss in the shrimp and parsley; serve with crusty bread.