In a medium bowl, toss the uncooked large shrimp with paprika, salt, and black pepper. Set aside for 5 minutes.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the seasoned shrimp in a single layer. Cook for 2-3 minutes until pink. Remove shrimp and set aside.

Lower heat to medium, add 2 tablespoons of unsalted butter. Once melted, add minced garlic and sauté for 1 minute until fragrant.

Pour in 1/2 cup of chicken broth or white wine, scraping up any browned bits. Let simmer for 2-3 minutes, then stir in 1 cup of heavy cream.

Add 1/2 cup of freshly grated Parmesan cheese and 1 teaspoon of Italian seasoning. Stir for 3-4 minutes until cheese melts.

Return seared shrimp to the skillet, stirring gently to coat in sauce. Heat through for 2 minutes. Garnish with parsley before serving.