Begin by heating a medium-sized skillet over medium-high heat and adding two tablespoons of olive oil. Once the oil glistens, carefully add the shrimp and sauté for about 2-3 minutes until they turn pink and opaque. Remove the shrimp and set aside.

Lower the heat on the skillet to medium and add 4 tablespoons of unsalted butter. Allow the butter to melt, then add 4 cloves of minced garlic and cook for about 30 seconds until fragrant.

Pour in 1/2 cup of white cooking wine and the juice of one lemon. Let the liquid cook down for approximately 3-5 minutes until it reduces by half.

Once the sauce has thickened, sprinkle in 1 teaspoon of Italian seasoning and add the previously sautéed shrimp back to the skillet. Toss the shrimp in the sauce for about 1-2 minutes.

Remove from heat and transfer the shrimp scampi to a serving dish. Garnish with freshly grated Parmesan cheese and a sprinkle of fresh parsley, if desired.