Cook the pasta according to package instructions for al dente noodles.

In a large skillet over medium-high heat, melt two tablespoons of butter. Add the shrimp and cook for 1 to 2 minutes or until shrimp is pink.

Add the garlic and Italian seasoning to the skillet and cook, stirring often, for an additional minute.

Pour in the cream and bring to a boil. Reduce heat to medium-low and simmer for 2 to 4 minutes or until sauce is reduced. Add in the remaining butter and gently stir until it is melted and creamy. Stir in the Parmesan. Season with salt and pepper as desired.

Remove the skillet from the heat (to prevent curdling) and stir in the lemon juice.

Pour the mixture over the cooked pasta and gently toss until the noodles are well coated in the cream sauce. Serve immediately with fresh parsley, additional lemon wedges, and Parmesan.