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Cook the rice according to the package instructions, then keep warm.
In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant (but not burnt).
Add the shrimp to the skillet and cook for 2 to 3 minutes per side until pink and cooked through.
Reduce the heat slightly, then pour the light cream into the skillet. Gently stir to coat the shrimp well.
Add the mustard (if using), lemon juice, salt, and pepper. Simmer for a few minutes until the sauce thickens slightly.
Sprinkle with chopped fresh parsley and stir one last time.
Serve hot with rice, generously spooning the creamy sauce over the shrimp.
Preparation time: 10 min | Cooking time: 15 min | Total time: 25 min
Energy value: 320 kcal (approximately) | Servings: 2 servings
