Pat the shrimp dry and season with a pinch of salt and pepper. This is your launch pad—don’t skip it or your sauce will cry.

Melt butter in a skillet over medium heat. Swap in garlic and sauté until fragrant, about 30 seconds. Don’t let it burn or you’ll summon bitter garlic gremlins.

Add shrimp and cook until pink and opaque, about 2–3 minutes per side. Remove them to a plate so they stay tender instead of rubbery.

Pour in heavy cream, simmer gently, and whisk in parmesan until it melts into a silky sauce. Stir in Italian seasoning and a pinch of salt and pepper. Sauce should thicken slightly—no need to audition for a sauce commercial.

Return shrimp to the pan and toss to coat. If using noodles, add them in now and give a quick toss to mingle all the flavors.

Cook for 1–2 minutes more until everything is heated through. Garnish with parsley if you’re feeling fancy and serve hot.