Creamy Garlic Butter Shrimp with Rice in 25 Minutes

Instructions:

1. Combine 1.5 cups rice, 3 cups chicken broth, 1 tbsp salted butter, and 1 tsp dried parsley in a medium pot. Bring to a boil, then reduce heat to low, cover, and simmer 15 minutes until the liquid is fully absorbed and the grains are tender.
2. Pat the 1.25 lbs of shrimp completely dry with paper towels. Toss them in a bowl with 1 tsp smoked paprika and 0.5 tsp kosher salt.
3. Heat 2 tbsp avocado oil in a large skillet over medium high heat. Add the shrimp in a single layer and cook for 2 minutes per side until they turn opaque and pink. Remove them from the pan and set aside.
4. Reduce the heat to medium and add 4 tbsp unsalted butter to the same pan. Once melted, add the 6 cloves of minced garlic and sauté for 1 minute until the aroma fills the kitchen and the garlic is golden.
5. Pour in 1 cup heavy cream and bring to a gentle simmer. Reduce the heat to low and whisk in 0.5 cup parmesan cheese. Stir constantly until the cheese is melted and the sauce thickens slightly.
6. Stir in the juice from 0.5 lemon.
7. Return the seared shrimp to the skillet. Toss gently to coat them in the sauce for 1 minute until the shrimp are warmed through and the sauce is glossy.
8. Fluff the rice with a fork and portion it into bowls. Top with the creamy shrimp and a generous amount of sauce. Garnish with 2 tbsp finely chopped chives until the dish looks vibrant and fresh.