Begin by thawing the shrimp, ensuring they’re completely defrosted. Pat the shrimp dry with paper towels to remove excess moisture, then set aside.

Mince the garlic and prepare your spices and herbs, measuring out the sweet and smoked paprika, lemon juice, and fresh parsley.

Heat a large skillet over medium-high heat for about 2–3 minutes. Add olive oil and butter, letting it melt and bubble.

Add the shrimp to the skillet in a single layer, cooking for 1-2 minutes per side until opaque with a golden crust. Remove from skillet and set aside.

In the same skillet, add more butter and olive oil if needed, and then add the minced garlic. Sauté for about 1 minute until fragrant.

Sprinkle in the all-purpose flour and stir into the garlic, cooking for another minute for the roux.

Add both sweet and smoked paprika to the roux, mixing for about 30 seconds to bloom the spices.

Gradually whisk in the chicken broth, stirring until smooth and thickening, about 2 minutes.

Slowly whisk in the heavy cream, stirring until the sauce thickens further. Let simmer for 2–3 minutes.

Stir in freshly squeezed lemon juice, adjusting seasoning as needed.

Return the seared shrimp to the skillet, tossing in the creamy sauce. Heat through for about 1 minute. Garnish with fresh parsley and serve with rice, pasta, or crusty bread.