1. Rinse the rice in a fine mesh sieve under cold water until the water runs clear; drain well.
2. Heat 2 tbsp olive oil in a heavy-bottomed medium sauté pan or skillet over medium heat until shimmering.
3. Add the chopped onion and cook, stirring occasionally, until translucent and soft, about 5–6 minutes.
4. Stir in the diced tomato, smoked paprika, sweet paprika and 1/2 tsp salt; cook 2 minutes until fragrant and the tomato starts to break down.
5. Add the drained rice and stir to coat grains with the oil and aromatics for 1 minute.
6. Pour in 3 cups broth and bring to a gentle simmer. Reduce heat to low, cover tightly, and cook undisturbed for 15–18 minutes until rice is tender and liquid is absorbed.
7. Once cooked, remove from heat, gently fold in the diced roasted red peppers and cover again for 5 minutes to steam. Keep covered while you cook the shrimp.

1. While rice steams, pat the shrimp dry with paper towels and season with 1/2 tsp salt and 1/4 tsp black pepper.
2. In a large skillet over medium-high heat, melt 2 tbsp butter with 2 tbsp olive oil until butter foams.
3. Add the minced garlic and red pepper flakes; cook for about 30 seconds, stirring, until fragrant but not browned.
4. Add the seasoned shrimp in a single layer and cook 1.5–2 minutes per side, turning once, until opaque and just cooked through. Do not overcook.
5. Remove skillet from heat and stir in the lemon zest and 1 tbsp lemon juice.

1. Fluff the rice with a fork, then fold in half of the chopped parsley.
2. Transfer the rice to a warm serving platter or divide onto four plates. Top evenly with the garlic shrimp.
3. Sprinkle remaining parsley over the dish and serve with lemon wedges alongside for squeezing.