Heat two tablespoons of olive oil in a large skillet over medium-high heat. Add one pound of shrimp and sauté for about 2-3 minutes until pink and opaque. Remove from skillet.

Lower the heat to medium and add four tablespoons of unsalted butter to the skillet. Allow to melt and mix with any leftover oil. Add three cloves of minced garlic and sauté for 30 seconds until fragrant.

Pour in half a cup of white cooking wine and half a tablespoon of lemon juice. Increase heat to medium-high and simmer for 3-4 minutes until reduced by half.

Sprinkle in one teaspoon of Italian seasoning and return the sautéed shrimp to the skillet, tossing gently in the sauce. Cook for an additional 1-2 minutes.

Remove from heat, sprinkle with grated Parmesan cheese, and serve immediately over linguine or with crusty bread.