In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add the uncooked peeled shrimp and sauté for about 2-3 minutes on each side, or until they turn pink and opaque. Remove the shrimp and set aside, leaving drippings in the pan.

Reduce the heat to low and add 4 tablespoons of unsalted butter to the same skillet. Melt completely, then add 3-4 cloves of minced garlic and sauté for about 30 seconds until fragrant.

Pour in 1/2 cup of white cooking wine and the juice of one lemon, stirring to deglaze the pan. Increase the heat to medium and let it simmer for 3-5 minutes until reduced by half.

Sprinkle in 1 tablespoon of Italian seasoning, return the cooked shrimp to the skillet, and toss to coat in the sauce. Cook for an additional 1-2 minutes.

Remove from heat, garnish with grated Parmesan cheese, and optionally add fresh parsley before serving warm.