Combine 1 cup of rice, 2 cups of water or chicken broth, a pinch of salt, and 1 tbsp of butter in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 18-20 minutes.

Season 1 lb of shrimp with salt, pepper, and paprika. Heat 2 tbsp of olive oil in a large skillet over medium-high heat, add shrimp and cook for 1-2 minutes per side until pink and opaque.

In the same skillet, reduce heat to medium, add 3 tbsp of unsalted butter until melted, add 5 minced garlic cloves, and sauté for 30 seconds.

Pour in ½ cup of chicken broth and simmer for 2 minutes.

Stir in 1 cup of heavy cream and ½ cup of grated Parmesan cheese into the skillet and simmer for 3-5 minutes until thickened.

Add 1 tbsp of lemon juice and optional ½ tsp of red pepper flakes. Return cooked shrimp to skillet and toss to coat in the sauce.

Serve shrimp and sauce over rice, sprinkle with 2 tbsp of chopped parsley if desired.