1Preheat oven to 400°. Bring 2 cups water to a boil; stir in rice, and cover. Reduce heat, and simmer 20 minutes or until water is absorbed and rice is tender.
2Meanwhile, melt butter in a large skillet over medium-high heat. Add shrimp and the next 2 ingredients; saute 4 to 5 minutes or just until the shrimp turns pink. Stir in soup, next 4 ingredients, hot cooked rice, and 1/2 cup Parmesan cheese. Spoon into a lightly greased 8 x 7 inch baking dish. Sprinkle with the remaining 1/4 cup Parmesan cheese.
3Bake at 400° for 25 to 30 minutes or until bubbly. Let stand 5 minutes.