In a medium saucepan, combine long-grain white rice, water or chicken broth, a pinch of salt, and a tablespoon of butter. Bring to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes until tender. Fluff with a fork and set aside.

Season the large shrimp with salt, pepper, and paprika. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp and sauté for 1-2 minutes on each side until pink and opaque. Remove shrimp and set aside.

Lower heat to medium and add 2 tablespoons of unsalted butter to the skillet with minced garlic. Sauté for about 30 seconds until fragrant. Pour in 1 cup of chicken broth and bring to a gentle simmer for about 2 minutes.

Stir in 1 cup of heavy cream and 1/2 cup of Parmesan cheese. Cook and stir for about 3-5 minutes, allowing the sauce to thicken. Adjust consistency with more broth if needed.

Squeeze in juice of half a lemon and add red pepper flakes if preferred. Return the shrimp to the skillet, tossing to coat evenly. Heat through for another 2 minutes.

Serve the shrimp and sauce over the fluffy rice and garnish with chopped parsley if desired.