Shrimp: Thaw the shrimp if frozen, wash and dry thoroughly with paper towels, remove the tails, lightly sprinkle with salt and pepper. In a small pan, heat butter, add the shrimp and fry 1 - 2 minutes on each side, adding parsley at the end. Remove the pan from the heat.
Omelet: Crack the eggs into a deep plate, add cream, salt and pepper. Heat the pan well, and in the meantime whisk the eggs vigorously with a fork until frothy, beating air into the mixture. Add butter to the pan and when it starts to sizzle, pour in the egg mixture. Tilting the pan, spread it across the entire surface of the pan.
Fry uncovered over high heat until the edges of the omelet set. Then lift the edges with a spatula one by one from all sides, so that the liquid egg flows to the bottom of the pan. Fry no longer than 2 minutes (omelet made from more eggs should fry longer, for about 3 minutes). At the end add the chopped chili pepper if using.
Distribute the hot shrimp on one half of the omelet. Slide the omelet from the pan from the side of the additions; when one half of the omelet is already on the plate, with an energetic movement of the pan cover it with the second half, with the filling in the middle of the omelet.
