1. Begin by cooking the penne pasta in a large pot of salted boiling water until al dente, about 10 minutes. Drain and set aside.
2. In a large skillet over medium heat, heat the olive oil. Add the shrimp and cook until pink and opaque, about 3 minutes per side. Remove the shrimp from the skillet and set aside.
3. In the same skillet, add the minced garlic and sauté until fragrant, about 1 minute.
4. Pour in the heavy cream, stirring to combine with the garlic. Let it simmer for 2-3 minutes until it begins to thicken.
5. Add the Parmesan cheese, lemon juice, Italian seasoning, salt, and pepper. Stir until the cheese is melted and the sauce is smooth.
6. Return the shrimp to the skillet, along with the cooked penne. Toss everything together until the pasta is well coated in the sauce.
7. Let the dish simmer for another 2 minutes to heat through, then garnish with chopped parsley before serving.

Just like Abuela taught me, trust your senses. Taste as you go, adjust the seasoning, and let the aromas guide you.