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 it to a paper towel-lined plate and leave about 1 tablespoon of bacon fat in the skillet.

3. Season the shrimp with salt and black pepper. Add them to the skillet and cook for 1 to 2 minutes per side, until pink and lightly golden. Remove the shrimp from the skillet.

4. Add the butter to the same skillet. Stir in the garlic and cook for 30 seconds, just until fragrant.

5. Pour in the chicken broth and heavy cream. Stir well, then add the Parmesan cheese, Italian seasoning, and red pepper flakes. Simmer for 3 to 4 minutes until the sauce thickens slightly.

6. Add the cooked pasta to the sauce and toss until well coated. Add a splash of reserved pasta water if needed to loosen the sauce.

7. Return the shrimp to the skillet and stir gently. Sprinkle the cooked bacon and parsley over the top.

8. Serve immediately with extra Parmesan if desired.