1. Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve 1/2 cup pasta water, then drain and set aside.

2. In a large skillet over medium heat, cook the chopped bacon until crisp. Transfer the bacon to a paper towel lined plate, leaving about 1 tablespoon of bacon fat in the skillet.

3. Pat the shrimp dry and season with Italian seasoning, salt, black pepper, and red pepper flakes if using.

4. Add the olive oil and 1 tablespoon butter to the skillet. Sear the shrimp for 1 to 2 minutes per side until pink and lightly golden. Remove the shrimp from the skillet and set aside.

5. Add the remaining 1 tablespoon butter and minced garlic to the skillet. Cook for 30 seconds until fragrant.

6. Pour in the chicken broth and scrape up the browned bits from the pan. Stir in the heavy cream and let it simmer gently for 2 to 3 minutes.

7. Add the parmesan cheese a little at a time, stirring until melted and smooth. Stir in the lemon juice.

8. Add the cooked pasta to the skillet and toss until fully coated. Use a splash of reserved pasta water if needed to loosen the sauce.

9. Fold in most of the bacon, then return the shrimp to the skillet and warm through for 1 minute.

10. Top with chopped parsley, extra parmesan, and the remaining bacon before serving.