Preparing the Rice:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray. In a medium saucepan, bring 3 cups of water to a boil, then stir in 1 1/2 cups of rice. Reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is fully cooked and the water is absorbed. Set aside.

Cooking the Shrimp:
While the rice is cooking, heat a large skillet over medium heat and melt 3 tablespoons of butter. Once the butter has melted, add the minced garlic and sauté for 1-2 minutes until fragrant. Add the shrimp to the pan, seasoning them with salt, pepper, paprika, onion powder, and dried parsley. Cook for about 2-3 minutes on each side or until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set aside.

Making the Sauce:
In the same skillet, add 1 cup of chicken broth to deglaze the pan, scraping up any browned bits. Let the broth simmer for 1-2 minutes, then stir in 1/2 cup of heavy cream. Bring the mixture to a simmer for another 2-3 minutes, allowing the sauce to thicken slightly. Turn off the heat, then stir in 1/2 cup of grated Parmesan cheese and 1 tablespoon of lemon juice.

Assembling the Bake:
In your prepared baking dish, evenly spread the cooked rice across the bottom. Pour the garlic butter sauce over the rice, making sure it’s fully covered. Arrange the cooked shrimp on top of the rice. Sprinkle 1/2 cup of shredded mozzarella cheese over the shrimp and rice, and dot the top with 1 tablespoon of butter.

Baking:
Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the cheese has melted and the top is lightly golden. Remove from the oven and garnish with fresh parsley.