Garlic Butter Shrimp and Rice

Rinse the white-rice in a fine mesh strainer until the water runs clear. This keeps the rice from getting gummy.

Combine rinsed rice, [WATER_QUANTITY_NOT_SPECIFIED - use 1.75 to 2 cups water for 1.5 cups jasmine rice on medium-low heat, covered, for 15-18 minutes], 1 tablespoon melted butter, and ½ teaspoon salt in a medium saucepan.

Once boiling, reduce heat to low, cover tightly, and cook for 18 minutes. Don't lift the lid — steam is doing the work. Remove from heat and let sit covered for 5 minutes.

Fluff the rice with a fork and set aside.

Peel and devein shrimp if needed. Pat them dry with paper towels — dry shrimp sear better and get that nice pink color.

Mince the garlic finely. Fresh garlic makes all the difference here, no substitutes needed.

In a large skillet, melt 2 tablespoons butter over medium-high heat. When the butter is foamy, add the shrimp in a single layer.

Cook shrimp for 1-2 minutes per side until they turn pink and curl into a C-shape. They're done when they're opaque throughout. Transfer to a plate and set aside.

In the same skillet (don't wash it — those little bits are flavor!), add the remaining 2 tablespoons butter.

Add the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant but not browned. Garlic burns fast, so keep it moving.

Squeeze in the juice of the lemon. Add the lemon halves to the pan too — they'll add subtle brightness as they cook.

Add the cooked rice to the skillet with the garlic butter. Toss everything together until the rice is coated and has absorbed the sauce.

Return the shrimp to the pan. Toss gently to combine, making sure everything is warmed through.

Sprinkle fresh parsley over the top. Season with ¼ teaspoon salt and ⅛ teaspoon black-pepper. Give it one final toss.

Serve immediately with extra lemon wedges on the side for anyone who wants more brightness.