Start by bringing a large pot of salted water to a boil. Once boiling, cook the spaghetti according to package instructions until al dente. Drain and set aside.

In the same pot, melt 1 tablespoon of butter over medium-high heat. Add the shrimp, then season with salt and pepper. Cook for about 3-4 minutes, stirring occasionally, until shrimp are pink and opaque. Remove them from the pot and set aside.

In that same pot, melt the remaining 2 tablespoons of butter. Add the minced garlic and red pepper flakes. Sauté for about 1-2 minutes until fragrant, being cautious to avoid burning the garlic.

Pour in the chicken broth and heavy cream, bringing the mixture to a simmer. Stir in the Italian seasoning and season it to your liking with salt and pepper.

Add the drained pasta to the pot and toss everything together. Allow it to simmer, stirring occasionally, for about 5-7 minutes until the sauce has thickened slightly.

Finally, return the cooked shrimp to the pot and sprinkle with Parmesan cheese. Toss gently to ensure everything is well-coated with the creamy sauce.

Remove from heat and stir in fresh parsley. Serve immediately, garnished with additional Parmesan cheese and fresh lemon wedges, if desired.