1. Pat the shrimp dry with paper towels to ensure they sear nicely. Season them lightly with salt, pepper, and smoked paprika if using.
2. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. When the butter melts and starts to bubble, add the shrimp in a single layer.
3. Cook the shrimp for about 2 minutes on one side until pink and just starting to curl, then flip and cook for another 1-2 minutes. Remove shrimp from the pan and set aside to avoid overcooking.
4. Reduce heat to medium. Add the remaining 2 tablespoons of butter to the skillet and toss in the minced garlic. Stir constantly for about 30 seconds until fragrant—don’t let it burn!
5. Pour in the chicken broth and heavy cream, stirring to combine. Let the sauce simmer gently for 3-4 minutes until it thickens slightly.
6. Stir in the Parmesan cheese until melted and smooth. Taste and adjust seasoning with salt and pepper.
7. Return the shrimp to the pan and toss them in the creamy sauce for about a minute to coat and warm through.
8. Finish with a squeeze of fresh lemon juice and sprinkle with chopped parsley for brightness and color. Serve immediately.

I remember the first time I made this recipe, I was juggling a toddler on my hip and trying to keep an eye on the baby monitor. The simplicity of tossing everything in one pan felt like a small victory. It’s that kind of recipe that fits perfectly into real life’s beautiful chaos.