In a medium saucepan, combine 1 cup of jasmine or basmati rice with 2 cups of chicken broth, a pinch of salt, and a tablespoon of butter. Bring to a boil over medium-high heat, then lower heat and cover, simmering for about 18–20 minutes.

While the rice cooks, season 1 pound of large shrimp with salt, pepper, and a sprinkle of paprika. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 1–2 minutes per side until they turn pink and opaque, then remove and set aside.

In the same skillet, reduce heat to medium and add 3 tablespoons of butter. Once melted, add 4 minced garlic cloves and sauté for about 30 seconds until fragrant. Pour in 1 cup of chicken broth, scraping any browned bits from the pan to enhance flavor and let it simmer for a minute.

Stir in ½ cup of heavy cream and ½ cup of grated Parmesan cheese into the garlic mixture. Simmer for about 3 to 5 minutes, allowing the sauce to thicken.

Add the cooked shrimp back to the skillet, squeezing in the juice of half a lemon and a pinch of red pepper flakes. Cook together for another minute until everything is heated through.

Serve the Creamy Garlic Butter Shrimp over the fluffy rice. Garnish with chopped parsley if desired.