In a mixing bowl, toss the peeled and deveined shrimp with paprika, salt, and black pepper until they are evenly coated.

Heat a large skillet over medium-high heat and add olive oil. Once shimmering, add the seasoned shrimp. Cook for 2-3 minutes until pink and opaque.

Remove the shrimp from the skillet and set aside. Lower heat and add unsalted butter to the same skillet, then add minced garlic, sauté for 1 minute until aromatic.

Stir in chicken broth (or white wine), scraping browned bits from the bottom. Simmer for 2-3 minutes until liquid thickens slightly.

Pour in heavy cream, stir in grated Parmesan, Italian seasoning, and optional red pepper flakes. Simmer for 3-4 minutes until creamy.

Return the cooked shrimp to the skillet, toss in the sauce, and simmer on low for 2 minutes. Garnish with chopped parsley before serving.