Begin by peeling and deveining the shrimp if not already done. Rinse them under cold water and pat them dry with paper towels. In a bowl, marinate the shrimp with paprika, a pinch of salt, and half the chili flakes, allowing them to sit for 15 minutes.

While the shrimp marinates, mince the garlic cloves and finely chop the parsley for garnish. Set aside the measured tomato paste or fresh tomato purée for later use.

In a wide pan, heat 1 tablespoon of cooking oil over medium flame. Once hot, add 1 tablespoon of butter, allowing it to melt and foam. Sear the marinated shrimp in a single layer for about 1 minute on each side, until they turn pink and opaque. Remove the shrimp from the pan and set them aside on a plate.

Lower the heat slightly and add the remaining 2 tablespoons of butter to the same pan. Once melted, incorporate the minced garlic and the tomato paste (or purée). Stir the mixture, cooking until the paste becomes aromatic and deep red, which takes about 2-3 minutes. Add the remaining chili flakes during this step.

Return the seared shrimp to the pan, gently stirring them into the rich tomato sauce. Cook for an additional 2-4 minutes, or until the shrimp are fully opaque and heated through.

Once everything is cooked to perfection, transfer the shrimp to a serving dish. Generously sprinkle chopped parsley over the top for a refreshing touch. Serve with pasta, rice, or crusty bread.