1. Heat a large skillet over medium-high heat. Add the olive oil and 1 tablespoon of butter, swirling to coat.
2. Once the butter is melted and the oil is shimmering, add the shrimp in a single layer. Cook for about 2-3 minutes on each side, or until the shrimp is pink and opaque. Remove from the skillet and set aside.
3. In the same skillet, add the remaining tablespoon of butter. Stir in the minced garlic and cook until fragrant, about 30 seconds.
4. Pour in the chicken broth (or white wine) and bring to a simmer, scraping up any browned bits from the bottom of the pan for extra flavor.
5. Reduce the heat to low and stir in the heavy cream, Parmesan cheese, Italian seasoning, salt, and pepper. Simmer for 2-3 minutes, allowing the sauce to thicken slightly.
6. Return the cooked shrimp to the skillet, tossing to coat in the creamy sauce. Cook for an additional minute to warm through.
7. Garnish with freshly chopped parsley and a squeeze of lemon juice before serving.

Remember, cooking is all about trusting your instincts—if the sauce seems too thick, a splash more of broth will do the trick. It’s the kind of intuitive cooking my Abuela taught me, and it always works like magic.