Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain.

In a large skillet, heat butter and olive oil. Add shrimp in a single layer and sear for 1–2 minutes on each side until pink. Remove shrimp and set aside.

In the same skillet, reduce heat and sauté garlic until fragrant. Stir in heavy cream and chicken broth, bringing to a simmer for 3–4 minutes until thickened.

Stir in Parmesan, Italian seasoning, and red pepper flakes. Season with salt and pepper.

Combine pasta and shrimp with the sauce, tossing to coat. Add reserved pasta water if needed for consistency.

Garnish with parsley and additional Parmesan. Serve hot.