1. Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for about 2-3 minutes on each side, or until pink and opaque. Remove the shrimp from the skillet and set aside.
2. In the same skillet, add the minced garlic. Sauté for about 1 minute until fragrant, making sure not to burn it.
3. Pour in the chicken broth and bring to a simmer. This step was inspired by the Italian tradition of deglazing pans to capture every bit of flavor.
4. Reduce the heat to medium and stir in the cream, Parmesan cheese, Italian seasoning, and red pepper flakes. Allow the sauce to simmer gently for about 5 minutes, until it thickens slightly.
5. Return the shrimp to the skillet, tossing to coat them in the sauce. Cook for another 2 minutes to heat through.
6. Season with salt, pepper, and lemon juice. Sprinkle with fresh parsley before serving, just as Nonna Rosa would finish her dishes with a touch of garden-fresh herbs.

Cooking is much like life; it’s about finding the right balance of flavors and taking the time to enjoy each moment. This dish, with its rich sauce and perfectly cooked shrimp, is a reminder of that philosophy.