Rinse 1 cup of jasmine rice under cold water until the water runs clear. In a medium saucepan, add the rinsed rice and 2 cups of water with a pinch of salt. Boil over medium-high heat, reduce to low, cover, and simmer for 15 minutes. Rest for 5 minutes before fluffing.

In a large skillet, melt 2 tablespoons of butter over medium heat. Pat 1 pound of medium shrimp dry and arrange in a single layer. Cook for 1–2 minutes on each side until pink and opaque. Remove shrimp and set aside.

In the same skillet, add another tablespoon of butter and turn heat to medium. Once melted, add minced garlic and sauté for about 30 seconds until fragrant.

Pour in 1 cup of heavy cream and the juice of half a lemon. Bring to a gentle simmer for 2-3 minutes until slightly thickened.

Return the shrimp to the skillet and toss in the sauce. Reduce heat to low and heat through for about 1 minute. Stir in 1/4 cup of grated Parmesan cheese and adjust seasoning.

Scoop the fluffy rice onto serving dishes and ladle the creamy shrimp over the top. Garnish with fresh herbs if desired.