Begin by bringing a large pot of salted water to a boil. Add pasta and cook according to package instructions, about 8-10 minutes. Drain and toss with olive oil.

In a large skillet, heat olive oil over medium heat. Sauté minced garlic for about 30 seconds until fragrant and lightly golden, being cautious not to burn it.

Add shrimp to the skillet, stir gently. Season with salt, pepper, and Italian seasoning. Cook for 2-3 minutes until shrimp turn pink and opaque.

Pour chicken stock into the pan, simmer for 1-2 minutes, stirring occasionally to lift flavorful bits from the skillet.

Reduce heat to low, add butter, stirring until melted. Add cooked pasta, lemon juice, and parsley, stirring for 1-2 minutes until well-coated.

Taste and adjust seasoning with salt and pepper if needed. Serve immediately, garnished with parsley.