Pat the shrimp dry. Moisture is the enemy of a good sear. Pat both sides with paper towels and season with salt, pepper, and a light dusting of paprika or Old Bay if using.

Preheat your pan. Set a large skillet over medium-high heat. Add 1 tablespoon butter and the olive oil. When the butter foams and the oil shimmers, you’re ready to cook.

Sear the shrimp. Add shrimp in a single layer. Cook about 1–2 minutes per side until just opaque and slightly pink. Do not overcook. Transfer to a plate and tent loosely with foil.

Sauté the garlic. Reduce heat to medium. Add 2 tablespoons butter to the pan. Once melted, add minced garlic and a pinch of red pepper flakes. Stir for 30–45 seconds until fragrant, not browned.

Deglaze with wine or broth. Pour in the white wine or broth. Scrape up the browned bits with a wooden spoon. Let it simmer for 2–3 minutes to reduce slightly.

Add cream. Pour in the heavy cream and bring to a gentle simmer. Keep the heat medium to prevent scorching. Stir occasionally for 3–4 minutes until the sauce begins to thicken.

Finish with parmesan. Lower the heat and whisk in the grated parmesan a handful at a time until melted and smooth. If it gets too thick, loosen with a splash of broth or pasta water.

Brighten the sauce. Add lemon zest and 1 teaspoon lemon juice. Taste and adjust with more lemon, salt, and pepper. The sauce should taste rich but not heavy.

Return the shrimp. Stir the shrimp back into the pan and coat in the sauce for 30–60 seconds to warm through. Sprinkle with chopped parsley.

Serve immediately. Spoon over hot pasta, rice, or with crusty bread. Finish with extra parmesan and cracked pepper.