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Season the shrimp: Pat the shrimp dry, then add to a medium bowl with the Italian seasoning, sweet paprika, and a good pinch of salt and pepper. Drizzle 2 tablespoons olive oil over the mixture and toss to coat.
Heat the skillet: Heat the remaining 1 tablespoon olive oil in a cast iron skillet over medium-high heat until just shimmering.
Cook the shrimp: Add the seasoned shrimp and garlic to the heated pan. Cook, tossing occasionally, until the shrimp turns pink, about 2 to 4 minutes depending on their size.
Finish and serve: Immediately remove the cooked shrimp from the pan, transferring to a rimmed plate or platter. Finish with the lemon zest and juice. Serve immediately.