In a medium saucepan, combine rice, chicken broth, salt, and a tablespoon of butter. Bring to a boil over medium-high heat. Reduce to a simmer, cover, and cook for 18-20 minutes. Set aside.

While rice is cooking, season shrimp with salt, pepper, and paprika. Let sit for about 10 minutes.

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 until pink and opaque. Remove shrimp and set aside.

Lower heat to medium, add butter to the same skillet. Once melted, add minced garlic and stir for 30 seconds until fragrant.

Pour in chicken broth, scraping brown bits. Simmer for 2 minutes to deepen flavor.

Stir in heavy cream and grated Parmesan. Cook for 3-5 minutes until the sauce thickens.

Add lemon juice and red pepper flakes. Return shrimp to the skillet; warm through for 2 minutes.

Serve with rice, garnished with parsley if desired.