Cook the white rice according to the package instructions, then fold in parsley, olive oil, salt, and pepper. Set aside.

Pat the shrimp dry, season with salt, black pepper, and red pepper flakes, then set aside.

Heat 1 tablespoon olive oil and 1 tablespoon butter in a skillet over medium heat. Sear shrimp for 1-2 minutes per side until pink.

In the same skillet, reduce heat to low, add another tablespoon of butter, and sauté minced garlic for 30 seconds until fragrant.

Pour heavy cream into the skillet and simmer for 2-3 minutes. Stir in grated Parmesan until melted and smooth.

Return shrimp to skillet and toss to coat in the creamy sauce, heating for an additional 1-2 minutes.

Spoon herb rice into bowls and top with creamy shrimp, letting some sauce soak into the rice.

Garnish with fresh parsley and extra Parmesan if desired. Serve immediately.