In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of rice and a pinch of salt. Reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and water is absorbed.

Once cooked, fluff the rice with a fork and set aside.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the shrimp, season with salt and pepper, and cook for 2-3 minutes on each side until pink and opaque. Remove shrimp from skillet and set aside.

In the same skillet, melt 4 tablespoons of butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.

Stir in 1 cup of heavy cream and 1 cup of chicken broth. Add paprika and bring to a simmer. Cook for 5-7 minutes until the sauce thickens slightly.

Return the cooked shrimp to the skillet and stir to coat in the sauce. Cook for an additional 2 minutes.

Divide the cooked rice among serving bowls. Top with the creamy garlic butter shrimp and sauce. Garnish with chopped parsley.