In a medium saucepan, combine jasmine rice with chicken broth, a pinch of salt, and one tablespoon of butter. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and liquid is absorbed. Fluff with a fork and set aside.

While the rice cooks, season the large shrimp with salt, pepper, and a sprinkle of paprika. In a large skillet, heat two tablespoons of olive oil over medium-high heat. Once the oil shimmers, add the shrimp in a single layer and cook for 1-2 minutes per side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.

In the same skillet, add the remaining two tablespoons of butter and minced garlic. Sauté for about 30 seconds until the garlic is fragrant and lightly golden.

Pour in the chicken broth and bring to a gentle simmer, allowing flavors to meld for about 2 minutes. Gradually stir in the heavy cream and Parmesan cheese, allowing the sauce to thicken slightly for about 3-5 minutes.

Add the fresh lemon juice and red pepper flakes to the sauce, stirring to combine. Reintroduce the cooked shrimp to the skillet, tossing them in the sauce to ensure they are well-coated and heated through, about 2 minutes.

To serve, scoop the fluffy rice onto plates and ladle the savory shrimp and sauce over the top. Garnish with freshly chopped parsley if desired.