Heat the olive oil and cook the shrimp for two minutes on each side over medium heat. Remove and keep warm.
To the same skillet, add the minced garlic. There will be some bits and pieces of shrimp stuck to the bottom of the skillet. This is ok. Cook the garlic just for about 30 seconds. If you feel you need to add a bit more oil, do so.
Pour in the white wine and lime juice. Cook it until reduced by half.
Add the Italian seasoning and red pepper flakes. They need to cook for a bit to release their flavor, just a couple of minutes more.
Reduce the heat to low, let the skillet cool down a bit and when the wine stops simmering, add the butter. Let the butter melt and incorporate it into the wine mixture.
Return the shrimp and their juices to the skillet. Add the chopped parsley and Parmesan cheese, let everything heat through and serve immediately while still hot.