1. Start by bringing a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside.
2. In the same pot, heat olive oil over medium heat. Add the shrimp, season with salt and pepper, and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp and set aside.
3. Add minced garlic to the pot and sauté for about 30 seconds until fragrant.
4. Pour in the chicken broth and lemon juice, scraping up any bits from the bottom of the pot. Allow to simmer for 2 minutes.
5. Add heavy cream and Italian seasoning to the pot, stirring to combine. Let the mixture come to a gentle simmer.
6. Gradually add the Parmesan cheese, stirring until the sauce is smooth and creamy.
7. Return the shrimp to the pot, along with the cooked pasta, and toss everything together until well coated in the sauce. Adjust seasoning with salt and pepper if needed.
8. Garnish with fresh parsley and serve immediately.

Cooking alongside my dad as a child, I learned that taste is your best guide. Don’t hesitate to adjust the seasonings to suit your family’s preferences. Remember, recipes are just a starting point!