1. Pat the shrimp dry and season lightly with salt and pepper. Heat butter in a large skillet over medium-high heat, then cook the shrimp for about 2 minutes per side until pink and slightly golden. Remove and set aside.

2. In the same skillet, melt more butter if needed and sauté minced garlic for about 30 seconds until fragrant. Stir in paprika and cook for another 30 seconds to bloom the spice.

3. Pour in the heavy cream, stirring well to deglaze the pan and pick up all the flavorful bits. Simmer gently for 2–3 minutes until the sauce thickens slightly.

4. Return the cooked shrimp to the skillet, tossing to coat them in the sauce. Let everything warm through for another minute, then remove from heat. Garnish with chopped parsley and serve immediately.