Start by thawing and patting dry 1 pound of large, peeled, and deveined shrimp. Sprinkle them with ½ teaspoon of salt, ¼ teaspoon of black pepper, and a dash of optional paprika.

In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes on each side until pink and opaque. Remove from skillet and set aside.

Lower the heat and add another tablespoon of butter. Once melted, introduce minced garlic and sauté for about 1 minute until fragrant. Incorporate ½ cup of heavy cream and ½ cup of freshly grated parmesan cheese, stirring well.

Return the sautéed shrimp to the skillet, tossing gently in the sauce to coat. Heat through for an additional 1-2 minutes, adjusting seasoning with salt and pepper to taste.

Prepare your favorite cooked rice, ensuring it is warm. Plate the rice and top with the shrimp and sauce mixture. Garnish with freshly chopped parsley or lemon zest.