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Pat the shrimp dry with paper towels and season them with salt, pepper, paprika, and garlic powder.
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the seasoned shrimp and sauté them for about 2-3 minutes on each side until they are pink and cooked through. Remove and set aside.
In the same skillet, add the butter and minced garlic. Sauté until fragrant, about 1 minute. Be careful not to burn the garlic!
Pour in the heavy cream and bring it to a gentle simmer. Stir frequently to combine.
Add the grated Parmesan cheese, stirring until melted and the sauce is creamy.
Return the cooked shrimp to the skillet, coating them in the cream sauce. Cook for an additional minute to heat through.
Garnish with fresh parsley, if desired, and serve immediately over pasta or rice for a delightful meal.