Pat the shrimp dry with paper towels and season them with the kosher salt, black pepper, paprika, and crushed red pepper flakes.

In a small bowl, stir together the chicken broth, lemon juice, and lemon zest.

Heat a large skillet over medium heat. Add the olive oil and 4 tablespoons of the butter.

Once the butter has melted, add the minced garlic and cook for about 30 seconds, just until fragrant.

Add the seasoned shrimp in a single layer and cook for 1 to 2 minutes per side, until they start turning pink and lightly golden at the edges.

Pour in the broth and lemon mixture, then simmer for 2 to 3 minutes until the shrimp are fully cooked and the sauce reduces slightly.

Remove the skillet from the heat and stir in the remaining 2 tablespoons butter until melted and glossy.

Sprinkle with chopped parsley and serve immediately with lemon wedges and crusty bread or rice if desired.