Preheat the oven to 400°F (200°C). Slice the top off the garlic bulb, drizzle it generously with olive oil, wrap it in foil, and roast it until golden brown—this should take about 30 minutes.

Boil salted water in a large pot. Once boiling, add the pappardelle pasta and cook it according to the package instructions until al dente; be sure to drain it well afterward.

Sauté shrimp in a skillet over medium heat with olive oil. Season with salt and pepper and cook until the shrimp turn pink—this will take about 3-4 minutes. Make sure to remove the shrimp from the skillet once done.

Mingle the roasted garlic cloves into the same skillet, and squeeze them in for maximum flavor. Stir in the heavy cream, letting it simmer over medium heat until slightly thickened.

Combine the shrimp back into the skillet along with the cooked pasta. Gently stir everything together until all the ingredients are nicely coated in the creamy sauce. Finally, fold in the freshly grated Parmesan before serving.

Garnish with chopped parsley on top and serve warm to captivate your family or friends with this delightful dish!