1. Heat the butter and olive oil in a large skillet over medium heat. Once the butter has melted, add the minced garlic and sauté for about 1 minute until fragrant.
2. Add the shrimp to the skillet, season with salt and pepper, and cook for 3-4 minutes, or until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set aside.
3. In the same skillet, pour in the heavy cream. Bring to a gentle simmer, stirring occasionally. Allow it to thicken slightly, about 3-5 minutes.
4. Gradually whisk in the Parmesan cheese until the sauce is smooth and creamy. Adjust seasoning with salt and pepper to taste.
5. Add the cooked rice to the skillet, mixing well to coat the rice with the Alfredo sauce. Stir in the shrimp and let everything heat through for another 2 minutes.
6. Sprinkle with dried parsley for a pop of color and serve with lemon wedges if desired.

From my experience, the key to a silky sauce is patience; don’t rush the simmering process. This was a lesson I learned from my abuela, who always said, “Good things take time, mi hija.”