Heat the butter and olive oil in a large skillet over medium-high heat. Add the minced garlic and cook for about 30 seconds until fragrant. Add the shrimp, paprika, Italian seasoning, salt, and black pepper. Cook for 1–2 minutes per side until the shrimp turn pink. Stir in the lemon juice and chopped parsley, then remove from the heat.

In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk and heavy cream until smooth. Continue cooking until the sauce thickens. Stir in the Parmesan cheese, garlic powder, onion powder, salt, and pepper until smooth and creamy.

In a medium bowl, combine the ricotta cheese, egg, grated Parmesan cheese, chopped parsley, and a pinch of salt. Mix until smooth.

Lightly grease a 9×13-inch baking dish. Spread a thin layer of the cream sauce on the bottom. Arrange a layer of lasagna noodles over the sauce, followed by the ricotta mixture, cooked shrimp, additional cream sauce, and shredded mozzarella cheese. Repeat the layers until all ingredients are used.

Finish with the remaining mozzarella cheese and a sprinkle of Parmesan cheese on top.

Cover the baking dish loosely with aluminum foil and bake in a preheated 375°F (190°C) oven for 30 minutes. Remove the foil and continue baking for 15 minutes, or until the cheese is melted, bubbly, and lightly golden.

Remove the lasagna from the oven and let it rest for 15 minutes before slicing. Garnish with fresh parsley and serve warm.