1. In a large skillet, heat olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until they turn pink. Remove the shrimp from the skillet and set aside.
2. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Be careful not to burn it — nothing smells quite like overcooked garlic!
3. Pour in the chicken broth and bring to a simmer. This step deglazes the pan, incorporating all those delicious bits stuck to the bottom.
4. Reduce the heat to medium and add the heavy cream and Parmesan cheese. Stir continuously until the cheese melts and the sauce thickens, about 2-3 minutes.
5. Season the sauce with Italian seasoning, salt, and pepper. Stir in the lemon juice, which adds a refreshing brightness to the dish.
6. Return the shrimp to the skillet, tossing them in the creamy sauce to coat evenly. Cook for an additional 2 minutes until heated through.
7. Garnish with freshly chopped parsley before serving for a pop of color and flavor.

Throughout my years of cooking, I’ve learned that the secret to a great shrimp dish lies in not overcooking the shrimp. They should be tender and juicy, not rubbery. Trust your senses, as my abuela would say, and let the aroma guide you.