Begin by rinsing 1 cup of long-grain white rice under cold water until the water runs clear.

In a pot, bring 2 cups of water to a boil. Add the rinsed rice along with a pinch of salt. Cover and simmer on low heat for about 18 minutes.

While your rice is cooking, melt 3 tablespoons of unsalted butter over medium heat in a large skillet.

Add 4 minced cloves of fresh garlic to the skillet. Sauté for about 1 minute until fragrant.

Next, toss in 1 pound of peeled and deveined large shrimp. Season with salt and pepper, then cook for 3-4 minutes per side until the shrimp are pink and opaque.

Lower the heat and pour in 1 cup of heavy cream and the juice of 1 lemon. Stir gently until combined and let it simmer for a couple of minutes.

Fluff your cooked rice, then add it directly to the skillet. Mix well until the rice is coated in the creamy sauce.

Garnish with fresh chopped parsley for added color and zest.