Bring a small pot with rice, 1 1/4 cups water, and 1/4 tsp. salt to a boil.

Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.

Remove from burner. Stir in softened butter and a pinch of salt until combined. Cover and set aside to keep warm.

While rice cooks, continue recipe.

In a mixing bowl, combine creme fraiche and 1 Tbsp. water. Set aside.

Stem and mince parsley.

Halve lemon lengthwise. Cut one half into wedges and juice the other half.

Mince garlic.

Pat shrimp dry. Season all over with half the smoked paprika (reserve remaining for sauce) and 1/4 tsp. salt.

Add walnuts, half the garlic (reserve remaining for shrimp), remaining smoked paprika, red peppers, 2 tsp. lemon juice (reserve remaining for salad), 1/4 tsp. salt, a pinch of pepper, and 2 Tbsp. olive oil into a bowl of a food processor. Process until smooth.

Don't have a blender or food processor? Chop garlic, red peppers, and walnuts as finely as possible. Combine ingredients in a mixing bowl until smooth.

If too thick, add additional olive oil or water, 1 tsp. at a time, until desired consistency is reached.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.

Add shrimp and remaining garlic to hot pan. Cook until pink and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.

Remove from burner. Stir in sauce until shrimp are evenly coated.

While shrimp cook, continue recipe.

In another mixing bowl, combine arugula, parsley, cheese, a pinch of pepper, 1 tsp. olive oil, and 1/2 tsp. remaining lemon juice (to taste).

Plate dish as pictured on front of card, topping rice with shrimp and arugula. Garnish shrimp with crema. Squeeze lemon wedges over dish to taste. Bon appétit!