In a medium bowl, combine the peeled and deveined shrimp with olive oil, minced garlic, smoked paprika, red pepper flakes, salt, and black pepper. Toss everything together until the shrimp are evenly coated in the marinade.

Cover the bowl with plastic wrap and let the shrimp sit in the refrigerator for at least 15 minutes, or up to 30 minutes.

Place a large skillet over medium-high heat and allow it to warm for about 2 minutes until hot.

Add the marinated shrimp to the skillet in a single layer. Sear the shrimp for 1 to 2 minutes per side until they turn pink and slightly curl.

Remove the skillet from the heat and sprinkle chopped fresh parsley over the top, gently tossing to combine.

Transfer the shrimp to a serving platter, arranging lemon wedges around them. Serve immediately while warm.