Pat shrimp thoroughly dry with paper towels. Season with garlic powder, smoked paprika, salt, and black pepper.

Melt 1 tablespoon butter and 1 tablespoon olive oil in a large 12-inch cast iron skillet over medium-high heat. Add shrimp in a single layer and sear for 90 seconds to 2 minutes per side until opaque and lightly golden. Immediately transfer shrimp to a clean plate so they stay tender.

In the same hot skillet, melt the remaining 1 tablespoon of butter over medium heat. Add minced garlic and sun-dried tomatoes, sautéing for 60 seconds until fragrant and aromatic.

Add the rinsed jasmine rice directly into the skillet. Toast the grains for 1 to 2 minutes, stirring constantly until lightly translucent and coated in savory garlic butter drippings.

Pour in the chicken bone broth and fresh lemon juice, scraping up any caramelized bits from the bottom of the skillet. Bring to a rapid simmer, cover with a tight-fitting lid, and reduce heat to low. Cook undisturbed for 12 minutes until rice is tender and broth is absorbed.

Uncover skillet and lower heat to low. Stir in heavy whipping cream, freshly grated Parmesan cheese, and fresh baby spinach. Stir gently for 2 minutes until the spinach wilts and forms a luxurious, creamy sauce hugging the rice grains.

Nest the seared shrimp and any accumulated resting juices back onto the bed of creamy rice. Garnish with chopped fresh parsley and extra cracked black pepper. Serve warm with lemon wedges on the side!