Pat the shrimp dry with paper towels and season with salt, black pepper, and smoked paprika.
In a large skillet or pot, melt 2 tablespoons of butter over medium heat.
Add the minced garlic and red pepper flakes to the melted butter and sauté for about 1 minute until fragrant, stirring constantly to prevent burning.
Add the seasoned shrimp to the skillet in a single layer and cook for 2 minutes on one side without stirring.
Flip the shrimp and add the remaining 2 tablespoons of butter, chicken broth, and lemon juice.
Cook for another 2-3 minutes until the shrimp are pink and opaque and the sauce has slightly thickened.
Remove the skillet from heat and stir in the chopped parsley.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve immediately, spooning the garlic butter sauce over the shrimp.