Cook the ravioli according to package instructions; drain and set aside.,In a large skillet over medium heat, melt butter and olive oil. Season shrimp with salt and pepper, then cook 2–3 minutes per side until pink. Remove shrimp and set aside.,In the same skillet, add minced garlic and sauté about 1 minute until fragrant.,Pour in heavy cream and chicken broth, stirring to combine.,Add grated Parmesan, Italian seasoning, and red pepper flakes (if using). Simmer 3–4 minutes until the sauce thickens slightly and becomes silky.,Return cooked shrimp to the skillet and toss to coat in the creamy sauce.,Add the cooked ravioli gently, stirring to coat ravioli and shrimp evenly in the sauce.,Sprinkle chopped parsley (and extra Parmesan if desired), then serve warm.