Melt 4 tablespoons butter (save the remaining 1 tablespoon for later), in a medium pot, placed over medium-low heat. Add chopped garlic and cook, stirring occasionally, until it turns pale golden. Pro tip: Don't let your garlic brown! Raw pungent garlic transforms into a sweet, buttery flavor unlike any other. However, when you let the garlic cook longer and turn dark or brown, the sweet flavors change to bitter and harsh.

Add rice and cook, stirring constantly for about one minute, to toast the rice. Stir in 1 ½ cups chicken stock, salt, pepper and red pepper flakes. Tip: Sauteeing the rice in garlicky butter develops nutty notes, helps the individual grains maintain their integrity, and prevents clumping.Pro tip: Rinse your rice! Rinsing washes away starches on the grain's surface and helps them cook lighter and fluffier.

Bring to simmer (edges will beging bubbling), put the lid on and turn stove down to low. Cook for 10 minutes - do not lift lid!Pro tip: The lid ensures that the liquid doesn't evaporate but eventually gets absorbed by the grains.

Open, stir in shrimp, close immediately and continue cooking on low for 4 minutes. Tip: If the heat is too high, it will bubble over, resulting in the grains scorching due to lack of liquid. Whereas, too low, the rice sits in hot water, expanding rather than absorbing.

Remove pan from heat, stir in remaining butter, parmesan and parsley, cover again and let stand 10 minutes with lid on.Fluff rice using a fork or wooden spoon, and serve.

Press Instant Pot to saute mode. When hot, add 4 tablespoons butter and let melt. Stir in chopped garlic, cook, stirring occasionally for to 2 minutes. Tip: Cook garlic until it turns pale golden but not any darker.

Add rice cook, stirring constantly for 1 minute to toast rice. Press cancel, stir in 1 cup stock, shrimp, salt, pepper and red pepper flakes. Close Instant pot, lock lid and set valve to sealing,

Pressure cook at high pressure for 3 minutes, then in warm mode for 10 minutes. Turn the knob to venting position to release the remaining pressure.

Gently stir in remaining 1 tablespoon butter, grated parmesan and parsley. Fluff rice with a fork, then serve warm.