In a saucepan, combine broth (or water), rice, salt, and butter. Bring to a boil.

Reduce to low heat, cover, and simmer for 15–18 minutes (or per the rice package) until liquid is absorbed.

Remove from heat, fluff with a fork, then stir in parsley and lemon zest. Keep covered to stay warm.

Pat the shrimp dry with paper towels and season evenly with salt and pepper. This step ensures better browning and flavor absorption.

In a large skillet over medium-high, add olive oil.

Once hot, arrange shrimp in a single layer and cook for about 2 minutes per side until pink and just cooked through.

Transfer shrimp to a plate and tent loosely with foil to keep warm.

Lower heat to medium. Add butter to the same skillet, letting it melt.

Add garlic and red pepper flakes; sauté for about 30 seconds until fragrant.

Pour in heavy cream and bring to a gentle simmer.

Stir in Parmesan and whisk until melted and thickened slightly—about 2 minutes.

Return shrimp and any juices into the sauce. Stir to coat them evenly.

Remove from heat, then stir in lemon juice and fresh parsley. Taste and adjust seasoning with salt, pepper, or lemon as needed.

Spoon warm herb rice into individual bowls.

Place garlic butter shrimp over the rice, and drizzle with remaining sauce.

Garnish with fresh parsley and lemon wedges for garnish.

Serve immediately with optional sides.