Cook jasmine or basmati rice according to package instructions, usually around 15–20 minutes. Rinse the rice first under cold water for a few minutes, then bring a pot of water to a boil. Add the rice, reduce heat to low, and simmer until tender. Fluff with a fork, cover, and keep warm.

In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat until shimmering, about 2 minutes. Season shrimp with salt, pepper, paprika, and chili flakes. Add shrimp to skillet, searing 1–2 minutes per side until pink and golden brown. Remove shrimp and set aside.

In the same skillet, melt 1 tablespoon of butter over medium heat. Add minced garlic and sauté for about 30 seconds, stirring frequently. You'll know it's done when the garlic is fragrant and lightly golden.

(Optional) If you prefer a thicker sauce, whisk in 1 tablespoon of flour to the garlic mixture and cook for another minute. Pour in 1 cup of chicken broth and 1 cup of heavy cream, stirring well. Bring to a gentle simmer for 2–3 minutes.

Stir in 1/2 cup of grated Parmesan cheese until fully melted. Squeeze in the juice of half a lemon for brightness. Add chopped parsley, adjusting seasoning with salt and pepper if needed.

Gently return sautéed shrimp to the skillet, tossing them in the sauce to coat. Heat everything together for about 1–2 minutes until shrimp are heated through.

To serve, spoon cooked rice onto plates, topping with the creamy garlic shrimp mixture. Garnish with additional parsley and lemon wedges.