Heat up the olive oil in a large, non-stick skillet on medium-high heat. Add the flounder fillets and sprinkle with a little salt, pepper, and paprika. Fry for about 2-3 minutes, depending on the thickness of the fillets.
Gently flip the fish and sprinkle with some more salt, pepper, and paprika. Cook for another 2 minutes, or until the fish is cooked through. Remove the fish from the skillet and set aside.
To the same skillet, add the butter and spiralized carrots. Season them with salt, pepper, paprika, and red pepper flakes. Use kitchen tongs to stir the noodles, and cook for about 5-7 minutes, until they reach the desired softness.**
Add garlic and cream, and cook for another minute. Remove the skillet from the heat.
Place the flounder fillets on top of the carrot noodles and sprinkle with freshly chopped parsley. Serve.