Heat 1 tablespoon of olive oil in a skillet over medium-high heat.

Add the shrimp to the skillet, coat with salt and pepper to taste, and sprinkle with 1 teaspoon of Italian seasoning.

Cook the shrimp for 1-2 minutes on each side until they are cooked through. Remove the shrimp from the heat and keep warm.

In the same skillet where you cooked the shrimp, melt 2 tablespoons of butter.

Mix in 2 cloves of minced garlic, and cook for 30 seconds stirring often.

Pour in 1 ¾ cups of heavy whipping cream, and cook down for 2-3 minutes.

Add a pinch of nutmeg.

Stir in 1 ¼ cup of Parmesan cheese. Keep stirring until the cheese is completely melted and incorporated.

Sprinkle in salt and pepper to taste, and cook the sauce down until it reaches your desired thickness.

Stir in the cooked shrimp, and cook for 1-2 more minutes.

Serve over a bed of broccoli, broccoli noodles or other keto-friendly vegetables of your choosing.