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Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until pink and opaque. Remove from skillet and set aside.
In the same skillet, reduce the heat to medium and add minced garlic. Sauté for 1-2 minutes until fragrant, stirring frequently.
Increase the heat to medium-high and pour in the white wine (or chicken broth) and lemon juice. Bring to a boil and allow the liquid to reduce by half.
Lower the heat to medium-low and stir in the butter. Once melted, add the Italian seasoning and stir to combine.
Return the shrimp to the skillet and toss in the sauce. Season with salt and pepper to taste. Garnish with chopped parsley and grated Parmesan cheese before serving.