Add olive oil to a skillet over medium-high heat. Swirl the oil around so it completely coats the bottom of your pan. Give it a few minutes until the pan and oil are hot.

Toss your shrimp into the pan and saute on one side until the oil starts bubbling up and your shrimp begins turning a pink color.

Now that your shrimp is warmed through, this is the perfect time to season with sea salt and black pepper.

Once your shrimp turn a nice pink color, remove them from the skillet to a paper-towel lined plate. This will drain off any excess oil.

Leave all of the juice in the skillet and add the butter to it. Once the butter melts, add garlic paste and cook down until fragrant and a little brown.

Turn the heat down so the sauce is at a simmer. Very slowly pour in the half and half while whisking. You must do this slowly while whisking or your sauce will curdle! Pour in a little at a time and be patient with your sauce.

Once your sauce starts coming together, begin slowly sprinkling in your Parmesan cheese. Whisk it through a little at a time, just like the half and half.

As soon as the cheese has all melted, allow the sauce to simmer for about 5 minutes. Then, Using tongs, carefully add your cooked shrimp back into the sauce.

Give everything a gentle stir to coat the shrimp in that delicious sauce, then simmer for another 5 minutes. When done, garnish with parsley if desired, serve, and enjoy!