Begin by bringing a large pot of salted water to a boil over high heat. Once boiling, add elbow macaroni and cook until al dente, about 8-10 minutes. Stir occasionally to prevent sticking. When finished, drain the pasta in a colander and set it aside while you prepare the sauce.

In a large skillet, melt 1 tablespoon of unsalted butter over medium heat. Once the butter is melted and bubbling, add the peeled and deveined shrimp to the skillet. Cook for 3-4 minutes, flipping occasionally until shrimp turn pink and opaque. Remove the shrimp from the skillet and set aside for later.

Using the same skillet, add the remaining tablespoon of butter and heat over medium-low. Once melted, add minced garlic, sautéing for 1-2 minutes until fragrant and golden, being careful not to burn it.

Gradually stir in heavy cream, allowing the mixture to come to a gentle simmer. Once simmering, sprinkle in the sharp cheddar and mozzarella cheeses, stirring continuously until melted and smooth. Add paprika, black pepper, and salt to taste.

Add the drained elbow macaroni and sautéed shrimp back into the skillet with the cheese sauce. Gently toss everything together until the pasta and shrimp are thoroughly coated with the creamy sauce.

Once everything is well combined, transfer the Garlic Shrimp Mac and Cheese into serving bowls. If desired, garnish with freshly chopped parsley.