Thaw and pat dry 1 lb of large shrimp. Season them generously with salt, pepper, and a sprinkle of paprika.

Heat 1 tablespoon of butter in a large skillet over medium-high heat. Add the shrimp, cooking for about 2-3 minutes until they turn pink and opaque. Remove them from the skillet and set aside.

Lower the heat to medium. In the same pan, melt 1 tablespoon of butter and sauté minced garlic for 1 minute. Stir in 1 cup of cream and ½ cup of freshly grated parmesan cheese, simmering for 3-5 minutes until slightly thickened.

Add the cooked shrimp back into the pan, tossing them well in the sauce, and heat for an additional 1-2 minutes until everything is nicely combined and warm.

Plate a generous scoop of warm rice and top it with the creamy shrimp and sauce. Garnish with fresh parsley, a sprinkle of parmesan, or a zest of lemon.