In a bowl, combine the large, peeled, and deveined shrimp with paprika, salt, and black pepper. Toss until the shrimp are evenly coated and set aside.

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

Remove the shrimp from the skillet and set them aside. Lower the heat and add the butter, followed by the minced garlic. Sauté for about 1 minute until fragrant.

Pour in the chicken broth or white wine and bring the mixture to a gentle simmer for 2-3 minutes. Then add the heavy cream and stir until well blended.

Sprinkle in parmesan cheese, Italian seasoning, and optional red pepper flakes. Stir continuously and let the sauce thicken for 3-4 minutes.

Add the seared shrimp back to the skillet, allowing everything to simmer together for another 2 minutes, letting the shrimp absorb the flavors.

Remove from heat and sprinkle chopped parsley on top. Serve over pasta, rice, or with crusty bread.