Cook the pasta just until al dente. Reserve ½ cup pasta water. Toss pasta with olive oil and season with salt and pepper.

While the pasta is cooking, heat 1 tablespoon butter in a large saute pan over medium heat.

Pat 1 pound of thawed shrimp dry with a paper towel. Add shrimp to a medium bowl and drizzle with the remaining 1 tablespoon olive oil. Season with Italian seasoning, paprika, and a couple large pinches of salt and pepper. Toss to coat the shrimp evenly.

Sear shrimp for 1-2 minutes on each side, until just cooked through and opaque. Remove from pan and set aside.

Cut the remaining butter into 8 slices, add to the large sauté pan (without wiping out the pan), and reduce heat to low.

Add garlic and cook for 30-60 seconds, stirring frequently. Do not allow garlic to brown!

Whisk in heavy cream and bring to a gentle simmer over medium heat.

Reduce heat to low or medium-low and simmer gently (do not boil!), whisking frequently, for about 3-4 minutes or until it thickens slightly. It should easily coat the back of a spoon.

Remove the pan from heat and stir in Parmesan cheese, salt, and pepper until the cheese melts.

Add cooked pasta, and a couple splashes of pasta water, and toss to coat evenly. Season to taste with salt and pepper.

Add cooked shrimp and return to medium-low heat for a couple minutes or until everything is warmed through. Garnish with parsley and serve!

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