In a medium saucepan, combine 1 cup of rice, 2 cups of water or chicken broth, salt to taste, and 1 tablespoon of butter.

Bring it to a boil, then reduce the heat to low. Cover it and let it simmer for about 18–20 minutes until the rice is tender and the liquid is absorbed.

Once done, remove it from the heat and let it sit, covered.

While the rice is cooking, season the shrimp with salt, pepper, and 1 teaspoon of paprika.

Heat the olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer.

Cook for 1–2 minutes on each side until they turn pink and opaque. Once cooked, remove the shrimp from the skillet and set it aside.

In the same skillet, reduce the heat to medium. Add 3 tablespoons of unsalted butter and the minced garlic.

Sauté for about 30 seconds until fragrant.

Pour in the chicken broth and let it simmer for 2 minutes, scraping any browned bits from the bottom of the skillet.

Stir in 1 cup of heavy cream and ½ cup of grated Parmesan cheese. Let it simmer until the sauce thickens slightly, about 3–5 minutes.

Add 1 tablespoon of lemon juice and red pepper flakes (if using). Return the shrimp to the skillet and toss everything to coat.

Heat through for another minute or so.

Serve the creamy garlic butter shrimp over warm rice. Garnish with chopped parsley if desired.