Heat olive oil in a large skillet over medium heat.
Add the shrimp to the skillet and season with salt, black pepper, and red pepper flakes.
Cook the shrimp for 2-3 minutes on each side until pink and opaque. Remove shrimp from skillet and set aside.
In the same skillet, add the minced garlic and cook for 1 minute until fragrant.
Pour in the chicken broth and bring to a simmer, scraping any browned bits from the bottom of the skillet.
Reduce heat to low and stir in the heavy cream and Parmesan cheese until the sauce is smooth and creamy.
Add the butter and stir until melted and incorporated.
Return the cooked shrimp to the skillet and toss to coat in the creamy garlic sauce.
Cook for an additional 1-2 minutes to heat the shrimp through.
Remove from heat and sprinkle chopped fresh parsley over the top before serving.