Thaw shrimp if frozen and pat dry. Season with salt, pepper, and optional paprika or chili flakes. Set aside.

In a large skillet over medium-high heat, melt 1 tablespoon of butter. Add shrimp and cook for 2-3 minutes on each side until pink and curled. Remove shrimp from skillet.

Reduce heat to medium, add remaining butter. Once melted, sauté garlic for 1 minute. Pour in cream, stir to combine, and let it simmer for 3-5 minutes until thickened.

Return shrimp to skillet, toss in sauce, heat for 1-2 minutes. Adjust seasoning with salt and pepper.

Serve over cooked rice, garnish with herbs and extra parmesan if desired. Add lemon juice for brightness before serving.