1. Bring a large pot of generously salted water to a boil and cook pasta until al dente according to package directions, then reserve 1/2 cup of pasta water before draining.

2. Pat the shrimp completely dry with paper towels and season them evenly with salt, black pepper, and smoked paprika on both sides.

3. Melt 1 tablespoon of butter with the olive oil in a large skillet over medium-high heat until the butter foams and the pan is hot.

4. Add the shrimp in a single layer and cook for 1 to 2 minutes per side until they turn pink, curl into a C shape, and develop a light golden sear, then transfer them to a plate and set aside.

5. Reduce the heat to medium and add the remaining 2 tablespoons of butter to the same skillet.

6. Add the minced garlic and red pepper flakes and cook for 1 minute, stirring constantly, until fragrant and pale golden.

7. Pour in the white wine or chicken broth and scrape up any browned bits from the bottom of the pan, then let it reduce for 2 minutes.

8. Add the heavy cream, lemon juice, and lemon zest and stir to combine, then let the sauce simmer gently for 3 to 4 minutes until it thickens slightly and coats the back of a spoon.

9. Stir in the grated Parmesan until it melts completely into the sauce, then add splashes of reserved pasta water if the sauce looks too thick.

10. Add the drained pasta to the skillet and toss to coat every strand evenly in the creamy lemon garlic sauce.

11. Return the cooked shrimp to the skillet and toss everything together gently for 1 minute until the shrimp warm through completely.

12. Taste and adjust seasoning, scatter fresh parsley over the top, and serve immediately while the sauce is hot, glossy, and perfectly creamy.