In a medium saucepan, combine rice, water or broth, salt, and butter. Bring to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes or until rice is tender and liquid is absorbed. Remove from heat and keep covered.

Season the shrimp with salt, pepper, and paprika.

Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 1–2 minutes per side, or until pink and opaque. Remove shrimp from skillet and set aside.

In the same skillet, reduce heat to medium. Add butter and garlic, sautéing for 30 seconds until fragrant.

Pour in chicken broth and let it simmer for 2 minutes, scraping up any delicious browned bits at the bottom.

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

Add lemon juice and red pepper flakes (if using). Return shrimp to the skillet, tossing to coat and heat through.

Serve your creamy garlic butter shrimp over warm rice. Don’t forget the parsley garnish if you want to feel fancy!