In a mixing bowl, toss the large shrimp with paprika, salt, and black pepper until coated. Let marinate briefly.

Heat olive oil in a skillet over medium-high heat. Cook the seasoned shrimp for 2-3 minutes until pink and opaque, then remove from the skillet.

Lower heat and melt unsalted butter in the skillet. Add minced garlic and sauté for 1 minute until fragrant.

Pour in chicken broth or white wine and let simmer for 2-3 minutes. Then stir in heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes, mixing until the cheese melts.

Cook sauce for 3-4 minutes, then return shrimp to the skillet and simmer for an additional 2 minutes until heated through.

Garnish with chopped parsley before serving. Enjoy over linguine, salad, or with crusty bread.