1. Bring a large pot of salted water to a boil and cook the penne until al dente. Reserve 1/4 cup pasta water, then drain the pasta.

2. In a large skillet over medium heat, cook the chopped bacon until crisp. Transfer the bacon to a plate and leave about 1 tablespoon of drippings in the pan.

3. Pat the shrimp dry and season them with 1/2 teaspoon salt, 1/2 teaspoon black pepper, and the Italian seasoning.

4. Add the olive oil to the skillet if needed, then sear the shrimp for 1 to 2 minutes per side until pink and lightly golden. Remove the shrimp from the skillet.

5. Lower the heat and add the butter. Stir in the garlic and cook for about 30 seconds until fragrant.

6. Pour in the chicken broth and scrape up the browned bits from the bottom of the pan.

7. Add the heavy cream, parmesan cheese, red pepper flakes, and remaining 1/2 teaspoon salt. Simmer gently for 3 to 4 minutes until the sauce thickens.

8. Add the cooked penne to the skillet and toss to coat. Stir in a splash of reserved pasta water if the sauce needs loosening.

9. Return the shrimp and most of the bacon to the pan, then toss gently until everything is warmed through.

10. Top with the remaining bacon and chopped parsley, then serve immediately.