If shrimp are frozen run them briefly under cool water to thaw then pat completely dry with paper towels. Optionally remove tails for easier serving. Melt butter in a large skillet over medium high heat then stir in the flour to create a light roux and cook briefly until it becomes fragrant. Add minced garlic stirring so it softens and releases aroma without browning. Stir in lemon juice and lemon zest to brighten the base then add the heavy whipping cream and Italian seasoning letting the sauce come to a gentle simmer. Add the shrimp to the sauce and cook until the shrimp turn pink and firm and the sauce has slightly thickened taking care not to overcook the shrimp. If the sauce is reducing too aggressively lower the heat to maintain a smooth texture. Remove the skillet from the heat then stir in the shredded parmesan and chopped parsley until well combined. Taste and season with salt and pepper as needed then serve immediately over pasta rice or with your choice of bread.