# Components:
→ Shrimp
01 - 1 lb large shrimp, peeled and deveined
02 - 1/4 tsp salt
03 - 1/4 tsp black pepper
→ Rice
04 - 2 cups cooked jasmine or basmati rice (about 3/4 cup uncooked)
→ Garlic Butter Sauce
05 - 3 tbsp unsalted butter
06 - 4 cloves garlic, finely minced
07 - 1 tbsp olive oil
08 - 1/4 tsp crushed red pepper flakes (optional)
09 - Zest and juice of 1/2 lemon
→ Garnishes
10 - 2 tbsp fresh parsley, chopped
11 - Lemon wedges, for serving
# Directions:
01 - Season the shrimp evenly with salt and black pepper.
02 - In a large skillet over medium heat, melt 2 tablespoons of butter with olive oil.
03 - Add minced garlic and sauté for about 1 minute until fragrant without browning.
04 - Arrange shrimp in a single layer and cook for 2 to 3 minutes per side, until pink and opaque.
05 - Incorporate red pepper flakes if desired, lemon zest, and lemon juice, then add remaining tablespoon of butter and swirl until melted.
06 - Take the skillet off the heat to preserve sauce quality.
07 - Divide cooked rice evenly among four bowls.
08 - Spoon the garlic butter shrimp and sauce over the rice in each bowl.
09 - Finish with fresh parsley and lemon wedges, then serve immediately.
