Pat the shrimp dry and season with paprika, black pepper and salt.

Heat the olive oil in a large skillet over medium-high heat. Add the shrimp and cook for about 1–2 minutes per side, until lightly golden and almost cooked through. Transfer the shrimp to a plate.

Reduce the heat to medium and add the butter to the same skillet. Add the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant.

Pour in the heavy cream and stir well, scraping up the flavorful browned bits from the skillet.

Let the sauce gently simmer for 2–3 minutes until it begins to thicken.

Return the shrimp to the skillet and gently toss them through the creamy garlic sauce. Simmer for another 1–2 minutes, just until the shrimp are completely cooked and generously coated in the sauce.

Remove from the heat and spoon plenty of the warm creamy garlic sauce over the shrimp before serving.