If using frozen shrimp, remove from freezer allow to thaw in the refrigerator the day before (24 hours in advance). Remove from refrigerator and place the shrimp in a colander and rinse it in cold water. Pat dry with paper towel and season both sides with salt and pepper.
Heat olive oil, over medium-high heat in a skillet. Add the shrimp and leave for 3 minutes then flip over and cook for 1-2 minutes. Then transfer to a plate and cover with foil.
Reduce heat and add the butter to the skillet, once melted, add the onions and cook for 3-4 minutes, until soft, then add garlic and sauté for 30 seconds, add tomato paste and paprika, cook for another 1-2 minute.
Pour the vegetable broth to deglaze the pan, scraping the bottom of the pan. Cook for 2 minutes and once you see the liquid reducing, stir in cream and red pepper flakes is using. Season with salt and pepper to taste.
Return shrimp back into the skillet and simmer for 1 more minute, until the shrimp is heated through, add half of the chopped parsley. Spoon the sauce over the shrimp as it's warming. Garnish with parsley and scallions. Serve as crostini's, stir-fry vegetables, rice or orzo.
