In a medium saucepan, combine the chicken broth, rice, salt, and butter. Bring to a boil, cover, reduce heat, and let simmer for 15–18 minutes. Fluff with a fork and stir in parsley and lemon zest.

Pat shrimp dry with paper towels and season with salt and pepper. Let rest while heating the skillet.

In a large skillet, heat olive oil over medium-high heat. Add shrimp and cook for 2 minutes on each side until cooked through. Transfer to a plate to keep warm.

In the same skillet, reduce heat to medium, add butter, garlic, and red pepper flakes. Sauté for 1 minute, then pour in heavy cream and bring to a gentle simmer.

Add cooked shrimp back to the skillet, squeezing in lemon juice. Stir to coat shrimp in the sauce and adjust seasoning as necessary.

Divide herb rice into bowls, top with shrimp and sauce, and garnish with parsley and lemon wedges.