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Season the Shrimp: Begin by seasoning the shrimp with salt and pepper. Set them aside.
Cook the Shrimp: Heat olive oil in a large skillet over medium heat. Add the shrimp and cook for about 2-3 minutes per side until they turn pink and are fully cooked. Remove the shrimp from the skillet and set aside.
Prepare the Sauce: In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn the garlic.
Make the Cream Sauce: Pour in the chicken broth and heavy cream, stirring to combine. Add paprika and dried thyme. Bring the mixture to a simmer and cook for 3-4 minutes until the sauce thickens slightly.
Add the Parmesan: Stir in the Parmesan cheese, allowing it to melt into the sauce and thicken it further.
Combine the Shrimp: Return the cooked shrimp to the skillet and stir to coat them in the creamy sauce. Let everything simmer together for another 2-3 minutes, ensuring the shrimp are heated through.
Garnish and Serve: Garnish with freshly chopped parsley, if desired, and serve hot over pasta, rice, or with crusty bread for dipping.
Serving and Storage Tips:
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