Heat butter in a large skillet over medium heat.
Add garlic and sauté until fragrant, about 1 minute.
Add shrimp, season with salt and pepper, and cook until pink, about 2-3 minutes per side.
Pour in chicken broth and heavy cream, stirring well.
Stir in Parmesan cheese and Italian seasoning, letting the sauce thicken for 2-3 minutes.
Garnish with fresh parsley and serve hot.