1. Fill a large pot with water, add a generous pinch of salt, and bring it to a boil over high heat. Add the pasta to the boiling water and cook it according to the package instructions until al dente. Drain the pasta, making sure to reserve about 1 cup of the cooking water, and set it aside for later use.

2. In a large skillet or sauté pan, heat olive oil over medium heat. Once hot, add the shrimp, seasoning them with salt and pepper. Sauté the shrimp for about 2 to 3 minutes on each side, until they turn pink and opaque. Transfer them from the skillet and set aside.

3. In the same skillet, sauté the minced garlic for about 30 seconds until fragrant, taking care not to let it burn. Add the chicken broth and heavy cream to the skillet, stirring thoroughly to blend everything together. Bring the sauce to a gentle simmer.

4. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy. Stir in the Italian seasoning, then season with salt and pepper according to your taste preferences. Give everything a good stir to combine. Adjust the flavors as needed.

5. Add the cooked pasta and shrimp into the sauce, tossing until everything is well-coated. If the sauce is too thick, gradually incorporate the reserved pasta water in small increments, stirring until the sauce reaches your preferred consistency.

6. Divide the pasta among serving plates and garnish with fresh basil or parsley for a delightful finish. Serve hot and enjoy!