Season the shrimp with salt, black pepper, and smoked paprika.
Heat a pan over high heat, add a drizzle of olive oil, and quickly sear the seasoned shrimp on both sides until golden. Remove from the pan and set aside.
In the same pan, add the finely chopped onion and minced garlic. Sauté for 2 minutes.
Pour in the white wine and let it cook until the alcohol evaporates.
Stir in the heavy cream, sliced chili pepper, cubed butter, and a pinch of salt. Let it simmer for a few minutes until the sauce thickens and comes together.
Return the cooked shrimp to the pan and toss them in the creamy sauce.
Finish with chopped parsley and serve with a squeeze of fresh lime juice alongside rice or mashed potatoes.
Cook it hands-free.
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