Cook the Rice: In a pot, combine rice, water, and salt. Bring to a boil, cover, and simmer for 12 minutes until fluffy. Set aside.
Sear the Shrimp: Pat shrimp dry, season lightly with salt and pepper. Heat olive oil in a skillet over medium heat, sear shrimp 1–2 minutes per side until pink. Remove and set aside.
Make the Sauce: In the same skillet, melt butter. Add garlic and sauté for 30 seconds until fragrant. Stir in cream, Parmesan, lemon juice, chili flakes (if using), salt, and pepper. Simmer 2–3 minutes until slightly thickened.
Combine: Return shrimp to the skillet, toss to coat in the creamy sauce.
Serve: Spoon shrimp and sauce over fluffy rice. Garnish with fresh parsley and extra black pepper. Serve warm.
Serving and Storage Tips
