Rinse the peeled and deveined large shrimp under cold water, then pat them dry with paper towels.

In a large skillet, melt ½ cup of unsalted butter over medium heat and add the minced garlic, sautéing for about 1 minute.

Add the prepared shrimp to the skillet and cook for 2-3 minutes on each side until pink and opaque.

In the same skillet, combine the dry white wine, lemon juice, Italian seasoning, and crushed red pepper flakes and simmer for 2-3 minutes.

Return the cooked shrimp to the skillet and toss with the simmering sauce for a minute.

Sprinkle grated Parmesan cheese and chopped parsley over the shrimp, and serve immediately with lemon wedges.