In a medium saucepan, combine rice, chicken broth, salt, and butter. Bring to a boil, then reduce heat and cover to simmer for 18-20 minutes until liquid is absorbed.

Season shrimp with salt, pepper, and paprika. Heat olive oil in a skillet, cook shrimp for 1-2 minutes per side until pink, then set aside.

In the same skillet, reduce heat, add butter and garlic, sauté for 30 seconds. Stir in chicken broth, let it simmer, then add cream and Parmesan.

Once the sauce thickens, add lemon juice and red pepper flakes. Return shrimp to skillet, toss to coat, and heat through for 1 minute.

Serve rice topped with creamy shrimp. Garnish with parsley if desired.