In a mixing bowl, toss the large shrimp with paprika, salt, and black pepper until fully coated. Let them sit for 5 minutes.

Heat olive oil in a large skillet over medium-high heat. Once shimmering, add the shrimp in a single layer and sear for 2-3 minutes, flipping halfway through.

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

Pour in chicken broth (or white wine) and scrape up browned bits, then add heavy cream, stirring to combine. Let simmer for 2-3 minutes.

Stir in freshly grated Parmesan and Italian seasoning, adding red pepper flakes if desired. Simmer for another 3-4 minutes until sauce thickens.

Return the shrimp to the skillet, coating well. Simmer on low for 2 minutes until heated through and garnish with parsley before serving.