Heat olive oil in a large skillet over medium‑high heat until shimmering. Season shrimp with salt and pepper. Add shrimp in a single layer and sear until pink and curled (about 1–2 minutes per side). Remove and set aside.

In the same pan, melt butter over medium heat. Add minced garlic and red pepper flakes; sauté just until fragrant (~30 seconds), being careful not to burn the garlic.

Pour in chicken broth (or wine) and scrape up browned bits from the pan. Let it reduce for about 1 minute.

Stir in heavy cream, Parmesan, lemon juice, and Italian seasoning. Simmer gently for 2–3 minutes until the sauce thickens slightly.

Return shrimp to the skillet and toss to coat in the sauce. Warm through for another minute or two. Taste and adjust seasoning.

Garnish with chopped parsley and serve immediately over pasta, rice, or with crusty bread.