In a medium saucepan, combine 1 cup of long-grain white rice, 2 cups of chicken broth, 1 tablespoon of butter, and a pinch of salt. Bring to a boil, then reduce the heat and simmer for 18-20 minutes.

Pat dry 1 pound of shrimp, season with salt, pepper, and 1 teaspoon of smoked paprika. Heat 2 tablespoons of olive oil in a skillet and cook shrimp 1-2 minutes on each side until pink and opaque. Remove and keep warm.

Lower heat and add 3 tablespoons of butter and 4 cloves of minced garlic to the skillet. Stir for 30 seconds until fragrant.

Pour in 1 cup of chicken broth, scraping any bits from the bottom. Simmer for 2 minutes, then stir in 1/2 cup heavy cream and 1/2 cup grated Parmesan. Simmer for 3-5 minutes until thickened.

Add juice of half a lemon and red pepper flakes. Return shrimp to the skillet, tossing to coat. Heat through for another minute.

Serve shrimp over the rice and garnish with parsley and lemon wedges.