In a large skillet over medium heat, melt the butter.
Add minced garlic and sauté for about 30 seconds until fragrant.
Toss in the shrimp, season with salt and pepper, and cook for 2-3 minutes per side until pink and opaque.
Pour in the chicken broth and heavy cream, stirring well.
Add Parmesan cheese, Italian seasoning, and red pepper flakes if using.
Simmer for 3-4 minutes until the sauce thickens slightly.
Garnish with fresh parsley and serve immediately over pasta, rice, or crusty bread.