Step 1: Cook the Rice

1. Rinse the rice under cold water until the water runs clear.
2. In a medium-sized saucepan, bring the chicken broth (or water), 1 tablespoon of butter, and salt to a boil.
3. Add the rinsed rice, stir well, and reduce the heat to low.
4. Cover and simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed.
5. Remove from heat, fluff with a fork, and set aside, keeping the lid on to stay warm.

Step 2: Season the Shrimp

1. Pat the shrimp dry with paper towels to remove excess moisture.
2. Season the shrimp with salt, pepper, smoked paprika, and red pepper flakes. Toss to coat evenly.

Step 3: Cook the Shrimp

1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
2. Add the seasoned shrimp in a single layer and cook for 1-2 minutes per side until they turn pink and opaque. Remove shrimp from the skillet and set aside.

Step 4: Make the Garlic Herb Butter Sauce

1. In the same skillet, melt 4 tablespoons of butter over medium heat.
2. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
3. Pour in the white wine (or chicken broth) and simmer for 3-4 minutes, reducing the liquid by half.
4. Stir in the heavy cream, and bring the mixture to a gentle simmer.
5. Add the grated Parmesan cheese and stir until melted and smooth.
6. Season the sauce with salt, pepper, lemon juice, chopped parsley, and basil. Mix well.

Step 5: Combine and Serve

1. Return the cooked shrimp to the skillet, tossing them in the sauce to coat evenly.
2. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
3. Serve the creamy garlic butter shrimp over a bed of warm rice.
4. Garnish with extra chopped parsley, lemon wedges, and a sprinkle of Parmesan cheese if desired.