Season the shrimp with salt and pepper. Melt butter in a large skillet over medium heat. Raise the heat to high, and add shrimp. Cook the shrimp, without moving them, for 1 minute. Add the garlic and cook for 1 minute. Turn the shrimp over and cook for 2 minutes more. Transfer the shrimp to a bowl.
Return the skillet to the heat and pour in the wine and lemon juice. Boil the liquid until slightly thickened, about 30 seconds. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir in Italian seasoning. Optionally add red-pepper flakes or a few dashes of hot pepper sauce. Pour the sauce over the shrimp, season with salt and pepper to taste and toss to combine.
Serve over angel hair pasta and top with grated parmesan cheese.