Melt the Butter by adding 3 tablespoons of butter to a large skillet over medium heat and allow it to melt completely.

Sauté the Onions by adding ¼ cup of diced onion and stirring for 3-4 minutes until translucent.

Cook the Shrimp by adding 1 cup of shrimp and cooking for 2-3 minutes until pink and opaque.

Deglaze with Sherry by pouring in ¼ cup of sherry, stirring to combine and simmer for 2-3 minutes.

Add the Cream by slowly pouring in 1 cup of heavy cream while stirring continuously, bringing to a gentle simmer.

Thicken the Sauce by gradually whisking in ½ cup of flour until thickened, about 3-4 minutes.

Season the Dish with 1 tablespoon of lemon juice, 1 teaspoon of paprika, and salt and pepper to taste. Stir well.

Add Fresh Parsley by folding in ¼ cup of chopped parsley before serving.