Heat olive oil in a cast-iron skillet. Add the shrimp and season with paprika, sea salt, and freshly cracked black pepper.

Sear the shrimp, flipping until golden, caramelized, and just cooked through. Transfer to a bowl, keeping the pan drippings in the skillet.

Add butter to the hot skillet and let it foam into the shrimp fond. Add the garlic and sauté until fragrant, scraping up the browned bits from the bottom.

Pour in the heavy cream followed by the whole milk. Season with sea salt, black pepper, and Calabrian chili flakes.

Bring the sauce to a steady, gentle simmer and cook until it begins to thicken.

Add the shredded mozzarella and stir until completely melted, stretchy, and velvety.

Return the seared shrimp and their resting juices to the skillet. Stir until coated in the creamy sauce.

Add the hot cooked fettuccine and toss thoroughly until every ribbon is generously coated.

Sprinkle with fresh parsley and give everything one final toss.

Serve immediately while hot, creamy, and beautifully cheesy.