Creamy Garlic Butter Shrimp for 4

Instructions:

1. Heat olive oil and 2 tbsp butter in a medium pot over medium heat. Add the rice and stir for 2 minutes until edges are translucent.
2. Pour in the broth and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15–18 minutes.
3. Remove rice from heat and let stand covered for 5 minutes. Fluff with a fork and stir in the chopped parsley.
4. Pat shrimp completely dry with paper towels. Season with salt, pepper, and smoked paprika.
5. Heat 1 tbsp olive oil and 1 tbsp butter in a skillet over medium-high heat. Sear shrimp in a single layer for 1–2 minutes per side until pink and curled, then remove to a plate.
6. In the same skillet, lower heat to medium and sauté 2 tbsp butter and minced garlic for 1 minute.
7. Pour in the heavy cream and simmer for 3–5 minutes until slightly thickened.
8. Stir in the Parmesan cheese until melted, remove from heat, and stir in the lemon juice.
9. Return the seared shrimp to the pan, tossing gently for 30 seconds to coat in the sauce.