Rinse the large, peeled, and deveined shrimp under cool running water. Pat them dry using paper towels.

In a large skillet, melt the unsalted butter over medium heat until bubbly but not browned.

Add the fresh minced garlic and sauté for about 1 minute, ensuring it does not brown.

Introduce the shrimp to the skillet and cook for 2-3 minutes on each side until pink and opaque. Remove from skillet.

In the same skillet, pour in the dry white wine and lemon juice. Add Italian seasoning and red pepper flakes. Stir and simmer for 2-3 minutes.

Return the cooked shrimp to the skillet, gently tossing to coat in the sauce. Season with salt and black pepper.

Sprinkle freshly grated Parmesan cheese and chopped parsley over the shrimp before serving with lemon wedges.