In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add 3 minced garlic cloves and sauté them for about 1 minute, stirring constantly until fragrant and golden.

Immediately add 1 teaspoon of smoked paprika, 1 teaspoon of sweet paprika, and a pinch of chili flakes to the skillet. Stir well for another 30 seconds to bloom the spices.

Pour in 1 cup of heavy cream and ½ cup of chicken or vegetable broth, stirring continuously to combine everything into a smooth sauce.

Add 1 pound of raw shrimp to the skillet. Cook for 3-5 minutes, stirring occasionally, until the shrimp turn pink and opaque.

Once cooked, season the sauce with salt, pepper, and the juice of half a lemon. Stir well to combine all flavors.

Remove the skillet from heat and spoon the creamy shrimp onto plates. Garnish with fresh parsley and serve immediately.