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Cook the pasta according to package directions. Drain but do not rinse.
In a large skillet, heat the olive oil and 2 tablespoons of the butter over medium-high heat. When the oil is hot and the butter has melted, add the shrimp and sprinkle with a generous pinch of salt and pepper. Cook, stirring occasionally, until the shrimp are pink and cooked, 2 to 2 ½ minutes. Quickly remove the shrimp to a plate and set aside.
Melt the butter in a large skillet over medium heat. Add the garlic and Italian seasoning and cook until fragrant, about 1 minute.
Add the flour to the pan and cook until light golden, 2-3 minutes.
Add the chicken stock and whisk to combine. Bring to a simmer and cook for 2-3 minutes, until thickened slightly.
Add the heavy cream and Parmesan. Stir until the cheese is melted and the sauce is well combined.
Add the shrimp and pasta to the skillet and coat in the sauce, then add the parsley and toss to combine. Taste and adjust the seasonings as needed.