Melt 3 tbsp butter. Sauté garlic and herbs until foaming and fragrant.
Pour in broth, cream, soy sauce, and bouillon. Bring to a boil.
Add your shellbows. Simmer, stirring occasionally, until the pasta is tender and sauce has thickened.
Reduce heat. Stir in Parmesan and fresh lemon juice until velvety.
Add the final 1 tbsp of butter, cover to melt, then give it a final stir.
Garnish with lemon wedges and serve immediately!
