In a medium bowl, combine the peeled and deveined shrimp with salt, pepper, smoked paprika, and chili flakes. Toss to coat evenly and set aside for about 10 minutes to marinate.

In a large skillet, heat the olive oil over medium-high heat until shimmering.

Add the minced garlic to the skillet and sauté for about 30 seconds, until fragrant but not browned.

Add the marinated shrimp to the skillet in a single layer. Cook for 2-3 minutes on one side until they turn pink and start to curl.

Flip the shrimp and cook for an additional 2-3 minutes, until fully cooked and opaque.

Stir in the chopped parsley and toss to combine. Remove from heat.

Transfer the shrimp to a serving platter, garnish with additional parsley, and serve with lemon wedges on the side.