While the shrimp is cooking, make the cream sauce. Melt the butter over medium- high heat in a large skillet.
Add the onion and cook for 3 minutes until transculent. Next, add the garlic, sprinkle the italion seasoning and saute for 15 seconds.
Add the cream and simmer for 2 minutes. Dont let the cream boil.
Carefully add the shrimp along with all the juices from the bag into the skillet. If using spinach or peas, add right now. Mix gently and let cook for 1-2 minutes. Add the parmesan cheese,mix everything, taste and add the salt and pepper(if you wish)
Immediatley take off the heat, sprinkle parsley or cilantro and serve with bread or boiled pasta.