In a medium saucepan, combine 1 cup of long-grain white rice, 2 cups of chicken broth, a pinch of salt, and a tablespoon of butter. Bring to a boil, then reduce heat, cover, and simmer for 18-20 minutes.

Season 1 pound of shrimp with salt, pepper, and smoked paprika. Heat 2 tablespoons of olive oil in a skillet and sauté shrimp for 1-2 minutes on each side until pink and opaque. Remove and keep warm.

In the same skillet, reduce heat to medium and add 2 tablespoons of butter and 4 cloves of garlic, sautéing until fragrant (about 30 seconds). Pour in 1/2 cup of chicken broth and let simmer for 2 minutes.

Stir in 1/2 cup of heavy cream and 1/2 cup of Parmesan cheese. Simmer for 3-5 minutes to thicken the sauce.

Return shrimp to the skillet, tossing in the sauce until heated through. Adjust seasoning as needed.

Serve warm rice topped with the creamy shrimp and garnish with fresh parsley.