In a medium saucepan, combine 2 cups of low-sodium chicken broth, 1 cup of long-grain white rice, ½ teaspoon of salt, and 1 tablespoon of unsalted butter (optional). Bring to a boil, cover, and reduce to low heat. Let simmer for 15-18 minutes until liquid is absorbed. Fluff with a fork and stir in 2 tablespoons of chopped parsley and 1 teaspoon of lemon zest, keeping warm.

While the rice is cooking, pat 1 pound of large shrimp dry with paper towels and season lightly with salt and pepper.

Heat a large skillet over medium-high heat, add 2 tablespoons of olive oil, and sear the shrimp for about 2 minutes on each side until pink and slightly curled. Transfer to a plate and cover to keep warm.

Lower the skillet heat to medium, add 3 tablespoons of unsalted butter, let it melt, then add 5-6 finely minced garlic cloves and ½ teaspoon of red pepper flakes (if using). Sauté for 30 seconds. Pour in ½ cup of heavy cream, let simmer to thicken slightly, and whisk in ¼ cup of grated Parmesan cheese until melted.

Return the shrimp to the skillet, coating them in the sauce, then stir in 1 tablespoon of lemon juice and an additional teaspoon of chopped parsley.

To serve, divide the herb rice into bowls, top with the shrimp and sauce, and garnish with parsley and lemon wedges.