In a large skillet, heat 1 tablespoon of olive oil and 2 tablespoons of butter over medium heat. When the butter melts and starts to bubble, add the minced garlic. Stir for about 1 minute until it smells nice—don’t let it brown.

Add the shrimp to the skillet. Sprinkle with paprika, salt, pepper, and your choice of Italian seasoning or dried parsley. Cook for 2 to 3 minutes on each side until they turn pink and look slightly golden.

Lower the heat a little. Add the cooked white rice and the last tablespoon of butter. Stir everything together so the rice gets coated in the buttery garlic flavor. Let it heat through for 2–3 minutes.

Taste and adjust seasoning if needed. Remove from heat and serve warm. Add chopped parsley and a squeeze of lemon juice on top if you like.