Pat the shrimp dry with paper towels. Dry shrimp cook better and develop more flavor. Season lightly with salt, pepper and paprika before cooking.

Place a large skillet over medium-high heat. Add olive oil and butter. Allow the butter to melt completely before adding other ingredients.

Add the minced garlic to the hot skillet. Stir constantly for one minute. The garlic should become fragrant but not brown or burn.

Add the shrimp in a single layer. Cook for about two minutes per side. The shrimp should turn pink and slightly golden.

Pour the white cooking wine into the skillet. Stir gently while scraping the bottom. This adds flavor and helps create a rich sauce.

Pour in the chicken broth and lemon juice. Stir well. The liquid will blend with the wine and create a flavorful base.

Add red pepper flakes and extra paprika if desired. Stir thoroughly. Let the sauce simmer for three minutes to develop flavor.

Reduce the heat slightly. Sprinkle Parmesan cheese into the sauce. Stir gently until melted and blended into the liquid.

Remove the skillet from heat. Sprinkle fresh parsley over the shrimp. Serve immediately while hot for the best flavor and texture.