Set a large skillet over medium-high heat.
Sprinkle the chopped bacon into the hot skillet and cook for 2 to 3 minutes, or to a desired crispiness. Remove from skillet and set aside.
Add butter to the skillet and melt.
Stir in shrimp and garlic.
Season with salt and pepper and cook for 1 to 2 minutes per side, or until just cooked through and pink. Remove from skillet and set aside.
Add chicken broth to the hot skillet and cook for 30 seconds.
Stir in heavy cream and bring to a simmer.
Whisk in parmesan cheese and Italian seasoning; lower heat to a steady simmer and cook for 1 to 2 minutes, or until creamy and thickened.
Return bacon and shrimp to the skillet and let simmer for a minute, or just until heated through.
Taste for seasonings and adjust accordingly.
Squeeze lemon juice over the shrimp; stir and garnish with chopped parsley.
Serve with lemon slices.