Start by heating 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil shimmers, add 1 pound of uncooked peeled shrimp. Sauté the shrimp for about 2-3 minutes, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside on a plate.

Lower the heat to medium and add 4 tablespoons of unsalted butter to the same skillet. Allow the butter to melt completely, swirling gently for about 1 minute until bubbling. Add 4 cloves of minced garlic and sauté until fragrant, around 30 seconds.

Pour in ½ cup of white cooking wine and the juice of one lemon. Stir, scraping any bits from the bottom for about 2-3 minutes. Allow the sauce to simmer and reduce by half.

Sprinkle in 1 teaspoon of Italian seasoning, then return the cooked shrimp to the skillet. Toss everything together for about 1-2 minutes to ensure shrimp are coated in the sauce.

Remove from heat. Garnish with freshly grated Parmesan cheese and chopped parsley before serving. Serve with crusty bread or over linguine.