In a bowl, toss the large shrimp with paprika, salt, and black pepper until they are well coated.

Heat the olive oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook for about 2-3 minutes on each side until pink and opaque, then remove from skillet.

Lower the heat to medium and add the unsalted butter to the skillet. Once melted, add minced garlic and sauté for approximately 1 minute until fragrant.

Pour in the chicken broth or white wine and let it simmer for about 2-3 minutes. Mix in the heavy cream until well combined.

Stir in the Parmesan cheese, Italian seasoning and optional red pepper flakes. Simmer for an additional 3-4 minutes until the sauce thickens.

Return the cooked shrimp to the skillet, heat for another 2 minutes, and garnish with freshly chopped parsley.