Pat the shrimp dry with paper towels and season with salt, black pepper, and smoked paprika.
Heat a large skillet over medium heat and add 2 tablespoons of butter.
Once the butter has melted and is hot, add the minced garlic and crushed red pepper flakes. Sauté for about 1 minute until fragrant, stirring constantly to avoid burning the garlic.
Add the seasoned shrimp to the skillet in a single layer. Cook for 2-3 minutes on one side until pink and slightly golden.
Flip the shrimp and cook for another 2-3 minutes on the other side until fully cooked and opaque.
Add the remaining 2 tablespoons of butter and fresh lemon juice to the skillet. Stir to coat the shrimp evenly with the garlic butter sauce.
Remove the skillet from heat and sprinkle chopped fresh parsley over the shrimp.
Serve immediately, spooning the garlic butter sauce over the shrimp.