In a large skillet, heat olive oil over medium heat. Add the shrimp and season with salt, pepper, and paprika. Cook until the shrimp are pink and opaque, about 2-3 minutes per side. Remove shrimp from skillet and set aside.

In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Pour in the chicken broth and bring to a simmer.

Stir in the heavy cream and parmesan cheese, mixing until the cheese is melted and the sauce is smooth. Allow to simmer for 3-5 minutes until slightly thickened.

Return the cooked shrimp to the skillet and stir to coat in the sauce. Cook for an additional 1-2 minutes until heated through.

Garnish with chopped parsley and serve over pasta or rice.