Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Before draining, reserve about ½ cup of pasta water in case you need it to thin the sauce.

Season the shrimp: In a bowl, season the cleaned shrimp with salt, black pepper, paprika, and minced garlic. Mix well to coat.

Cook the shrimp: Heat the olive oil in a large pan over medium-high heat. Add the shrimp in a single layer and cook for about 1–2 minutes per side, depending on their size, until pink and opaque. Avoid overcooking them. Remove the shrimp from the pan and set aside on a plate.

Prepare the sauce base: In the same pan, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the flour and stir continuously for about 1 minute to cook out the raw flour taste.

Make it creamy: Gradually pour in the whipping cream and milk, whisking continuously to prevent lumps. Let the sauce simmer gently for a few minutes until it begins to thicken.

Add the seasonings: Stir in the Parmesan cheese, salt, black pepper, chili flakes, and oregano. Mix until the cheese melts and the sauce becomes smooth and creamy.

Combine everything: Add the drained pasta to the sauce and toss until well coated. Return the cooked shrimp to the pan and gently mix everything together. If the sauce is too thick, add a little reserved pasta water until you reach your desired consistency.

Garnish and serve: Top with chopped parsley, extra chili flakes, and freshly shredded Parmesan cheese. Serve immediately while warm and creamy. Enjoy!