Heat olive oil in a large skillet over medium-high heat.
Add the shrimp to the skillet, season with salt and black pepper, and cook for 2-3 minutes on each side until pink and opaque. Remove shrimp from skillet and set aside.
In the same skillet, melt the butter over medium heat.
Add the minced garlic and chopped onion, and sauté for 2-3 minutes until fragrant and the onion is translucent.
Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
Reduce heat to medium-low and stir in the heavy cream, Parmesan cheese, Italian seasoning, and crushed red pepper flakes.
Cook the sauce for 3-4 minutes, stirring frequently, until it thickens slightly.
Return the cooked shrimp to the skillet and toss to coat in the creamy garlic sauce.
Cook for an additional 1-2 minutes to heat the shrimp through.
Remove from heat and garnish with chopped fresh parsley.
Serve immediately over cooked rice, pasta, or with crusty bread.