In a medium saucepan, combine chicken broth, rice, and a pinch of salt. Bring to a boil, then reduce to a simmer and cover. Cook for 15-18 minutes until rice is fluffy. Fold in butter, parsley, and lemon zest before serving.

Pat shrimp dry with paper towels, then season with salt and pepper.

Heat a skillet over medium-high heat with olive oil. Sear shrimp for about 2 minutes per side until pink and golden. Transfer to a plate and cover to keep warm.

In the same skillet, add unsalted butter, let it melt, then add garlic and red pepper flakes. Sauté until fragrant, then stir in heavy cream and let simmer. Mix in Parmesan cheese and cook until slightly thickened.

Return shrimp to skillet, add lemon juice and parsley, adjust seasoning and coat well.

Divide herb rice into serving bowls, ladle shrimp and sauce over rice, garnish with parsley and serve with lemon wedges.