Creamy Garlic Butter Shrimp with Rice

Instructions:
step 1 Rinse the rice until water runs clear. In a medium pot, combine rice, water, and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 10 minutes. Fluff with a fork.
step 2 Season shrimp with salt, pepper, and paprika.
step 3 In a large skillet, melt butter over medium-high heat. Add shrimp and cook for 1-2 minutes per side until pink and opaque. Remove from skillet and set aside.
step 4 Reduce heat to medium. Add garlic to the skillet and sauté until fragrant, about 30 seconds.
step 5 Pour in chicken broth and bring to a simmer. Stir in heavy cream and Parmesan cheese, whisking until smooth and slightly thickened.
step 6 Return shrimp to the skillet and toss to coat in the sauce. Simmer for another 1-2 minutes.
step 7 Stir in chopped parsley and remove from heat.
step 8 Serve creamy garlic butter shrimp over white rice and garnish with extra parsley.

Storage and Reheating Tips:
Store shrimp and sauce separately from rice in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of broth or cream to maintain the sauce texture. Reheat rice in the microwave with a damp paper towel.