Start by clearing your counters and gathering all your ingredients.

Prepare a medium saucepan for the rice and a large skillet for the shrimp and sauce.

In your medium saucepan, combine 1 cup of long-grain white rice, 2 cups of water or chicken broth, salt to taste, and 1 tablespoon of butter.

Bring to a boil over medium-high heat.

Once boiling, reduce the heat to low, cover, and let simmer for 18-20 minutes until the rice is tender and most of the liquid is absorbed.

While the rice is cooking, season 1 lb of shrimp with salt, pepper, and 1 tsp of paprika. Coat the shrimp evenly for flavor.

In your large skillet, heat 2 tablespoons of olive oil over medium-high heat.

Once hot, add the shrimp in a single layer and cook for about 1-2 minutes on each side until the shrimp turn pink and opaque.

Remove the shrimp from the skillet and set aside.

In the same skillet, reduce the heat to medium. Add 3 tablespoons of unsalted butter and 5 minced garlic cloves. Sauté for about 30 seconds until fragrant.

Pour in ½ cup of chicken broth and let it simmer for about 2 minutes, scraping up any browned bits for added flavor.

Gradually stir in 1 cup of heavy cream and ½ cup of grated Parmesan cheese. Let it simmer for about 3-5 minutes to thicken.

Add 1 tablespoon of lemon juice and, optionally, ½ teaspoon of red pepper flakes.

Return the cooked shrimp to the skillet and toss to coat. Heat through for another 1-2 minutes.

Check your rice. After cooking time, turn off heat and let sit for 5 minutes. Fluff with a fork before serving.

Serve the creamy garlic butter shrimp over the warm rice and garnish with 2 tablespoons of chopped parsley, if desired.