2 cups low-sodium chicken broth or water

1 cup long-grain white rice (or jasmine)

1/2 teaspoon salt

1 tablespoon unsalted butter (optional)

2 tablespoons chopped fresh parsley

1 teaspoon lemon zest

1 pound large shrimp, peeled and deveined

Salt and pepper to taste

2 tablespoons olive oil

3 tablespoons unsalted butter

5–6 garlic cloves, finely minced

1/2 teaspoon red pepper flakes (optional)

1/2 cup heavy cream (or half-and-half)

1/4 cup grated Parmesan cheese

1 tablespoon lemon juice

1 teaspoon chopped fresh parsley (plus more for garnish)

Lemon wedges (for serving)

Extra parsley (for garnish)

Drizzle of olive oil (optional)

Crusty bread or steamed vegetables (optional sides)

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In a medium saucepan, combine broth, rice, salt, and butter. Bring to a boil, reduce heat to low, cover, and simmer for 15–18 minutes. Once cooked, fluff with a fork and stir in parsley and lemon zest. Keep warm.
Pat shrimp dry and season with salt and pepper.
Heat olive oil in a skillet over medium-high. Add shrimp in a single layer, sear 2 minutes per side until pink, then transfer to a plate.
Lower heat to medium. Melt butter in the same skillet, add garlic and red pepper flakes, and sauté for 30 seconds.
Stir in heavy cream and bring to a simmer. Add Parmesan cheese, whisk until melted, and let sauce thicken for 2 minutes.
Return shrimp and juices to the skillet, stir to coat, then add lemon juice and parsley. Adjust seasoning as needed.
Divide rice into bowls, top with shrimp and sauce, garnish with parsley and lemon wedges, and serve immediately.

Do not overcook shrimp; they cook quickly and continue to cook slightly off heat.
Vegetarian option: swap shrimp for mushrooms, tofu, or tempeh.
Add vegetables like spinach, bell peppers, or zucchini for extra nutrition.
For more spice, add extra red pepper flakes or cayenne.
Store leftovers in the fridge for 2–3 days in an airtight container.
Reheat gently with a splash of broth or water to keep rice moist.