Heat the olive oil over medium-high heat until it shimmers. Toss in the shrimp and cook just until they drop their translucency and curl into a loose "C" shape (about 2 minutes). Pro Tip: Immediately remove the shrimp to a side bowl. Leaving them in while you build the sauce results in a rubbery texture.

Lower the skillet heat to medium-low before dropping in the minced garlic. Sauté for exactly 30 seconds. Crucial: Watch the pan closely—if the garlic turns brown, it becomes bitter and will ruin the delicate white wine base.

Pour the white cooking wine and lemon juice directly into the pan. Use a wooden spatula to scrape up the caramelized brown bits left behind by the shrimp (the fond).

Crank the heat slightly to bring the liquid to a steady simmer. Let it cook down undisturbed until the volume has reduced by exactly half. This concentrates the wine sugars and sets the stage for a thick sauce.

Drop the burner heat down to low. Whisk in the cold butter pieces one cube at a time. By slowly incorporating cold fat into the hot reduction, you form a glossy, creamy emulsion. If you drop warm butter into a boiling pan, the fat will separate into an oily sheen.

Stir the Italian seasoning into the sauce, then slide the cooked shrimp and any pooled juices back into the skillet. Toss continuously for 60 seconds just to coat them and warm them back through.

Remove the pan completely from the heat source. Dust the top generously with freshly grated Parmesan cheese and a shower of chopped fresh parsley before serving.