Season shrimp twice: before cooking and adjust seasoning at the end, as cream can reduce saltiness., Add a Parmesan rind to the broth while cooking rice for extra umami; remove before adding cream., Add fresh lemon juice at the end or at the table to brighten the dish without bitterness., Resting the skillet for 2 minutes before serving allows the sauce to thicken and settle., Pairs well with crusty bread to soak up sauce, simple green salad with lemon and olive oil, dry white wine (e.g., Pinot Grigio or Sauvignon Blanc), and roasted asparagus or broccolini., Variation ideas: Cajun seasoning swap with added bell peppers, lemon herb version with lemon zest and dill, veggie-loaded with spinach, sun-dried tomatoes, and peas, or lighter version using coconut cream instead of heavy cream., Frozen shrimp can be used but must be fully thawed and patted dry for best searing., Rice texture tips: use only long-grain white rice, do not lift lid during cooking, and cook on lowest simmer to avoid mushy rice., Shrimp overcooking is avoided by searing twice, once quickly at high heat and gently warming at the end.