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

Heat olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes on each side until pink and opaque.

In the same skillet, melt unsalted butter and sauté minced garlic for about 1 minute until fragrant.

Stir in chicken broth (or white wine) and simmer for about 2-3 minutes. Then, pour in the heavy cream and stir until smooth.

Add Parmesan cheese, Italian seasoning, and red pepper flakes. Simmer for additional 3-4 minutes, stirring frequently until thickened.

Return cooked shrimp to the skillet and toss to coat in the sauce. Heat for 2 more minutes, then garnish with parsley and serve over pasta or rice.