# Components:
→ Shrimp
01 - 1 pound large shrimp, peeled and deveined
02 - 1/4 teaspoon salt
03 - 1/4 teaspoon black pepper
→ Rice
04 - 2 cups cooked jasmine or basmati rice (from about 3/4 cup uncooked)
→ Garlic Butter Sauce
05 - 3 tablespoons unsalted butter
06 - 4 cloves garlic, finely minced
07 - 1 tablespoon olive oil
08 - 1/4 teaspoon crushed red pepper flakes (optional)
09 - Zest and juice of half a lemon
→ Garnishes
10 - 2 tablespoons fresh parsley, chopped
11 - Lemon wedges, for serving
# Directions:
01 - Sprinkle shrimp evenly with salt and black pepper.
02 - Melt 2 tablespoons butter with olive oil in a large skillet over medium heat.
03 - Add minced garlic and cook for one minute until fragrant, avoiding browning.
04 - Arrange shrimp in a single layer; cook for 2 to 3 minutes per side until pink and opaque.
05 - Stir in red pepper flakes if using, lemon zest, and lemon juice; add remaining butter and swirl to combine.
06 - Take the skillet off the heat to prevent overcooking.
07 - Divide cooked rice evenly into four bowls.
08 - Place garlic butter shrimp atop the rice and spoon sauce over each serving.
09 - Add fresh parsley and lemon wedges; serve immediately.
