Heat the olive oil and 2 tablespoons of butter in a large skillet over medium heat until melted and hot.
Add the minced garlic and sauté for 1-2 minutes until fragrant, stirring frequently to avoid burning.
Add the shrimp to the skillet in a single layer, sprinkle with salt, black pepper, and crushed red pepper flakes.
Cook the shrimp for 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 2 tablespoons of butter and let it melt.
Pour in the chicken broth and bring to a simmer. Let it reduce slightly for about 3 minutes.
Lower the heat and stir in the heavy cream. Simmer gently for 3-4 minutes until the sauce thickens slightly.
Add the grated Parmesan cheese and stir until melted and the sauce is creamy.
Return the cooked shrimp to the skillet and toss to coat in the sauce. Cook for an additional 1-2 minutes to heat through.
Sprinkle the chopped fresh parsley over the shrimp and sauce before serving.