Pat the shrimp dry and toss with paprika, salt, and black pepper. Let sit while preparing the skillet.

Heat olive oil in a skillet over medium-high heat, then add the shrimp and cook until pink and opaque. Remove from the pan.

Lower heat, add butter, and sauté minced garlic until fragrant, careful not to burn.

Pour in chicken broth or white wine, stir to deglaze, and simmer for 2-3 minutes.

Stir in heavy cream and sprinkle in Parmesan cheese and Italian seasoning, stirring until thickened.

Return cooked shrimp to the skillet, coat in sauce, and heat for another 2 minutes.

Garnish with parsley and serve with your choice of pasta, rice, or bread.