Cook spaghetti according to package directions, drain and keep warm till ready to serve. Cut the shrimp into bite size pieces. Meanwhile in a saucepan over medium low heat add the olive oil and garlic and saute for 1 minute.
Add the flour and stir till all is moistened, about a minute. Add the bouillon.
Gradually add the milk while stirring to prevent any lumps from forming. Add the Italian seasoning, parsley flakes and the parmesan cheese.
Bring to a slow boil then add the cream and shrimp and heat through. Serve over spaghetti.