Creamy Garlic Butter Shrimp with Rice

Instructions:
step 1 In a large pan, heat olive oil and butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
step 2 Add shrimp, chili flakes (if using), paprika, salt, and pepper. Cook for 2-3 minutes per side until shrimp are pink and cooked through. Remove shrimp and set aside.
step 3 In the same pan, pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom.
step 4 Lower the heat and stir in the heavy cream and Parmesan cheese. Simmer until the sauce thickens slightly.
step 5 Add lemon juice, then return the cooked shrimp to the pan. Stir to coat evenly and heat through for 1-2 minutes.
step 6 Serve the creamy garlic butter shrimp over a bed of steamed rice and garnish with chopped parsley.

Storage and Reheating Tips:
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a splash of cream or broth to loosen the sauce if needed. Avoid microwaving too long to prevent the shrimp from becoming rubbery. Not recommended for freezing due to the creamy sauce.