In a mixing bowl, combine the large shrimp with paprika, salt, and black pepper, tossing until well-coated.

Heat olive oil in a large skillet over medium-high heat for about 2 minutes. Place the shrimp in the skillet and sear for 2-3 minutes on each side until pink and opaque.

Remove the shrimp from the skillet and set aside. In the same skillet, reduce heat to medium and add unsalted butter, melting it thoroughly.

Add minced garlic and sauté for about 1 minute until fragrant. Pour in chicken broth or white wine, stirring well, and allow it to reduce for about 2-3 minutes.

Stir in heavy cream and grated Parmesan cheese, allowing the mixture to simmer for 3-4 minutes until the sauce thickens.

Return the shrimp to the skillet and toss in the creamy sauce for about 2 minutes on low heat to combine the flavors.

Sprinkle chopped parsley over the creamy garlic shrimp before serving.