Pat the shrimp completely dry and season both sides with salt and black pepper.

Heat the oil and 1 tablespoon butter in a large skillet over medium heat. Once the butter is melted and the mixture is shimmering, add shrimp in a single layer.

Cook for 1 to 2 minutes per side, just until pink and opaque. Transfer shrimp to a plate and set aside.

Reduce heat to medium-low and add the remaining 1 tablespoon butter to the skillet. Once melted, add garlic and cook for about 30 seconds, stirring constantly, just until fragrant.

Pour in the white wine and stir, scraping up any browned bits from the pan. Let the wine simmer until reduced by about half, 2 to 3 minutes.

Remove skillet from heat and let it cool briefly, about 30 seconds. Add the heavy cream and stir to combine. Return skillet to medium-low heat and bring to a gentle simmer.

Stir in the salt and black pepper. Remove skillet from heat and sprinkle in the parmesan, stirring gently until melted and smooth.

Return shrimp to the skillet and spoon sauce over the top. Simmer gently for 1 minute, just until shrimp are heated through.

Remove from heat, garnish with parsley, and serve immediately.