In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Once the butter is bubbling, add 1 pound of large, peeled, and deveined shrimp. Sprinkle on kosher salt and Old Bay seasoning, stirring gently. Cook the shrimp for about 3-4 minutes, or until they turn pink and opaque. Remove the shrimp from the skillet and set them aside on a plate to rest.

In the same skillet, add an additional tablespoon of butter and minced garlic. Sauté for about 30 seconds until fragrant; be careful not to burn the garlic. Pour in ½ cup of dry white wine, scraping up any browned bits from the bottom of the skillet, and let it simmer for about 2 minutes until reduced slightly, enhancing the sauce's flavor.

Stir in ½ cup of heavy cream and ½ cup of low-sodium vegetable or chicken broth into the skillet. Bring the mixture to a gentle simmer, allowing it to thicken for 3-5 minutes.

Return the sautéed shrimp to the skillet, tossing them gently in the sauce to heat through for about 1-2 minutes. Once warmed, remove the skillet from heat, and garnish the dish with freshly chopped parsley. Serve immediately.