In a medium saucepan, combine 1 cup of rice, 2 cups of chicken broth, a pinch of salt, and 1 tablespoon of butter. Bring to a boil, reduce heat to low, cover, and simmer for 18-20 minutes. Fluff the rice with a fork once done.

Place 1 pound of shrimp in a bowl, season generously with salt, pepper, and 1 teaspoon of paprika. Toss to coat evenly and let sit for 5 minutes.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the shrimp in a single layer and sauté for 1-2 minutes on each side until pink and opaque. Remove shrimp and set aside.

Lower heat to medium, add 2 tablespoons of butter and 4 minced garlic cloves to the skillet. Sauté for about 30 seconds until garlic is fragrant.

Pour in 1 cup of chicken broth and bring to a gentle simmer for 2 minutes. Slowly add 1 cup of heavy cream and ½ cup of grated Parmesan cheese, stirring until the cheese melts and the sauce thickens slightly.

Stir in the juice of half a lemon and red pepper flakes. Return the shrimp to the skillet, mixing into the sauce, and heat through for 1-2 minutes.

To serve, plate a scoop of rice and top with the shrimp and sauce. Optionally garnish with chopped parsley.