In a medium saucepan, combine 1 cup of rice, 2 cups of chicken broth, a pinch of salt, and a tablespoon of butter. Bring to a boil, reduce to low, cover, and simmer for 18-20 minutes until rice is fluffy.

While the rice cooks, pat dry 1 pound of large shrimp. Season with salt, pepper, and a pinch of paprika. Set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the shrimp in a single layer, cooking for 1-2 minutes each side until pink and opaque. Remove shrimp and set aside.

Lower heat to medium and add 2 tablespoons of butter to the skillet. Stir in 4 cloves of minced garlic and sauté for 30 seconds. Pour in 1 cup of chicken broth and simmer for 2 minutes.

Add ½ cup of heavy cream and ½ cup of grated Parmesan cheese. Bubble for 3-5 minutes until saucy.

Return cooked shrimp to skillet, squeeze half a lemon juice, and sprinkle red pepper flakes. Toss gently and heat through for another minute.

Serve the creamy shrimp over rice, drizzling with extra sauce and garnishing with parsley.