Season the shrimp

• In a bowl, toss the shrimp with the oil, salt, smoked paprika and black pepper.
• Mix well until evenly coated.

Sear the shrimp

• Heat a large skillet over medium-high heat and add the shrimp.
• Cook for about 1–2 minutes per side until lightly golden; they can be slightly undercooked as they finish in the sauce.
• Remove the shrimp from the pan and set aside.

Build the sauce

• Reduce the heat to medium and add the oil and butter.
• Once the butter melts, add the shallot and garlic and sauté until fragrant and softened.
• Stir in the crushed red pepper flakes, pour in the chicken broth and let simmer.

Finish the cream sauce

• Add the heavy cream and season with salt, smoked paprika and black pepper to taste.
• Stir in the Parmesan cheese until melted and smooth.
• Squeeze in the lemon juice and mix well.

Return the shrimp

• Add the shrimp back to the pan along with any juices that have accumulated on the plate.
• Cook until the shrimp are fully cooked.

Serve

• Serve over warm rice and garnish with chopped parsley.
• Add extra chili flakes if desired.