Start by rinsing 1 cup of long-grain white rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 2 cups of chicken broth, a pinch of salt, and 1 tablespoon of butter. Bring the mixture to a boil over medium-high heat, then cover and reduce the heat to low. Allow it to simmer for 18-20 minutes until the rice is tender and the liquid is absorbed.

While the rice cooks, season 1 pound of peeled and deveined shrimp with salt, pepper, and a sprinkle of paprika for flavor. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the shrimp in a single layer, cooking for 1-2 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and cover them to keep warm while you prepare the sauce.

In the same skillet used for the shrimp, lower the heat to medium and add 2 tablespoons of butter. Once melted, add 4 cloves of minced garlic and sauté for about 30 seconds, until fragrant but not browned. Pour in 1 cup of chicken broth, scraping up any browned bits from the bottom of the pan. Let the broth simmer for 2 minutes to concentrate the flavors before moving to the next step.

Reduce the heat to low and stir in ½ cup of heavy cream and ½ cup of grated Parmesan cheese. Allow the mixture to simmer gently for 3-5 minutes, stirring occasionally, until the sauce thickens and becomes creamy. To brighten the flavor, add the juice of 1 lemon and a pinch of red pepper flakes if you like it spicy, mixing well.

Finally, return the cooked shrimp to the skillet, tossing them gently in the rich, creamy sauce until coated. Serve the Garlic Butter Shrimp over the fluffy rice, garnishing with freshly chopped parsley and lemon wedges on the side for a refreshing touch. Enjoy this cozy, indulgent delight that’s sure to impress!