Pat the shrimp dry. Dry shrimp sear better. Blot with paper towels. Season with 1/2 teaspoon salt, 1/4 teaspoon pepper, and a pinch of paprika if using.

Heat the pan. Set a large skillet over medium-high heat. Add 1 tablespoon butter and the olive oil. When hot and shimmering, add shrimp in a single layer.

Sear quickly. Cook shrimp 1–2 minutes per side until just pink and slightly curled. Don’t cook through fully. Transfer to a plate. They’ll finish in the sauce.

Sauté the garlic. Lower heat to medium. Add 1 tablespoon butter to the skillet. Add garlic and a pinch of red pepper flakes. Stir 30–45 seconds until fragrant, not browned.

Deglaze. Pour in the wine (if using). Simmer 30–60 seconds, scraping up brown bits. Add the stock and reduce for 1–2 minutes until slightly syrupy.

Make it creamy. Stir in the cream and bring to a gentle simmer. Reduce heat to medium-low. Let it bubble for 1–2 minutes to thicken slightly.

Add cheese and lemon. Off the heat, whisk in Parmesan until melted and smooth. Add lemon zest and 1 teaspoon lemon juice. Taste and adjust salt and pepper.

Return the shrimp. Add shrimp and any juices back to the pan. Simmer on low 30–60 seconds, just until shrimp are opaque and cooked through.

Finish and serve. Stir in remaining 1 tablespoon butter for a glossy finish. Sprinkle parsley. Serve over pasta, rice, or with bread. Add a squeeze more lemon if desired.