Begin by thawing your shrimp if they are frozen, and pat them dry with a paper towel to remove excess moisture. In a mixing bowl, season the shrimp generously with salt, pepper, and a dash of paprika. Set aside.

Heat a large skillet over medium-high heat and add 1 tablespoon of butter. Once melted, add the seasoned shrimp in a single layer. Sauté for 2-3 minutes on each side until the shrimp turn pink and opaque. Remove and set aside.

Lower the heat to medium and add the remaining butter to the skillet. Stir in the minced garlic and sauté for about 1 minute until fragrant. Pour in the cream and grated Parmesan cheese, stir well and let simmer for 3-5 minutes until thickened.

Gently add the sautéed shrimp back into the skillet, tossing them in the garlic butter sauce. Cook for an additional 1-2 minutes until heated through. Optionally, add lemon juice.

To serve, spoon warm rice onto plates, ladle the shrimp and sauce over the rice, and finish with fresh herbs or lemon zest.