# 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 shrimp evenly with salt and black pepper.
02 - In a large skillet over medium heat, melt 2 tablespoons butter with olive oil.
03 - Add minced garlic and sauté for 1 minute until fragrant, avoiding browning.
04 - Place shrimp in a single layer and cook 2 to 3 minutes per side until pink and opaque.
05 - Stir in crushed red pepper flakes if using, lemon zest, and lemon juice. Add remaining tablespoon butter and swirl to melt.
06 - Take skillet off heat to prevent overcooking.
07 - Divide cooked rice among four bowls.
08 - Place garlic butter shrimp atop rice and spoon sauce over.
09 - Sprinkle chopped parsley and add lemon wedges. Serve immediately.
