Rinse shrimp and pat them dry using paper tissues. Season the shrimp with salt and black pepper.
Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat. Once the oil is hot, arrange the shrimp in the pan in a single layer and cook for 3-4 minutes.
Flip gently using a pair of tongs and cook for 1 more minute.
Reduce the heat to medium. Add the remaining 1 tablespoon extra virgin olive oil to the pan. Add onions and saute for 2-3 minutes.
Now add garlic, tomato paste, and red pepper flakes and cook for 2-3 minutes, stirring frequently.
Reduce the heat to low. Now pour chicken broth into the pan and cook for 5-6 minutes, scraping the bottom of the pan a few times to release all the flavors sticking to it.
Stir in paprika and cook for another minute.
Finally, stir in cream and lemon juice. Check for salt and pepper and add more if needed.
Now place the cooked shrimp back into the skillet and stir well.
Garnish with parsley. Serve!
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