1. Prepare the shrimp. If using frozen shrimp, thaw them completely first. Peel and devein if needed, then pat the shrimp very dry with paper towels so they sear properly.

2. Heat a large skillet over medium-high heat. Add the butter and let it melt completely, swirling the pan so the butter coats the bottom.

3. Add the shrimp in a single layer. Cook for 1 to 2 minutes on the first side, then flip and cook for another 1 to 2 minutes, until the shrimp are pink, opaque, and lightly golden.

4. Remove the shrimp from the skillet and place them on a plate. Set aside while you make the sauce.

5. Add the minced garlic to the same skillet. Cook for a few seconds, stirring constantly, until fragrant. Do not let the garlic burn.

6. Pour in the heavy cream and stir well, scraping the bottom of the skillet to lift any flavorful bits left from the shrimp.

7. Add the softened cream cheese and stir until it melts into the cream and the sauce starts to become smooth.

8. Stir in the grated Parmesan cheese, paprika, Italian seasoning, salt, and black pepper.

9. Reduce the heat to medium-low and simmer gently for 2 to 3 minutes, stirring often, until the sauce becomes smooth, creamy, and slightly thickened.

10. Return the shrimp to the skillet and stir gently until every shrimp is coated in the creamy garlic butter sauce.

11. Simmer for 3 to 4 minutes, until the shrimp are heated through and the sauce is thick, glossy, and velvety.

12. Stir in the lemon juice to brighten the sauce.

13. Sprinkle fresh chopped parsley over the top.

14. Serve warm with pasta, rice, mashed potatoes, cauliflower rice, roasted vegetables, or crusty bread.