Follow these simple steps to achieve restaurant-quality garlic butter shrimp and rice in your own kitchen. The key is to have all your ingredients prepped and ready to go (a concept known as “mise en place”) because the cooking process is very quick.

1. Prepare the Shrimp: If you haven’t already, ensure your shrimp are fully thawed, peeled, and deveined. The most crucial step here is to pat them completely dry with paper towels. Removing excess moisture is essential for getting a beautiful, pinkish-gold sear on the shrimp rather than just steaming them in the pan. Once dry, place them in a medium bowl and season generously with the kosher salt and black pepper. Toss gently to ensure each shrimp is evenly coated.
2. Melt Butter and Sauté Aromatics: Place a large skillet or sauté pan over medium heat. Add the 6 tablespoons of unsalted butter and allow it to melt completely. It will begin to foam slightly. Add the freshly minced garlic and the red pepper flakes to the pan. Sauté for about 30-60 seconds, stirring constantly. You are looking for the garlic to become incredibly fragrant, but not browned. Browning the garlic can make it bitter, so watch it carefully. This step infuses the butter with a deep, savory, and slightly spicy flavor.
3. Cook the Shrimp: Turn the heat up to medium-high and add the seasoned shrimp to the pan in a single layer. Try not to overcrowd the pan; cook in two batches if necessary. Let the shrimp cook for 1-2 minutes on one side, undisturbed, until they turn pink and opaque on the bottom. Flip the shrimp and cook for another 1-2 minutes on the other side. The total cooking time will depend on the size of your shrimp. Be careful not to overcook them, as they can become tough and rubbery. They are done when they curl into a gentle “C” shape. If they curl into a tight “O,” they are likely overcooked.
4. Create the Sauce: As soon as the shrimp are cooked, pour in the white wine (or chicken broth) to deglaze the pan. Use a wooden spoon or spatula to scrape up any browned bits (called “fond”) from the bottom of the pan—this is where a huge amount of flavor is concentrated. Let the liquid simmer and reduce for about 1 minute.
5. Finish and Serve: Remove the skillet from the heat. Stir in the freshly squeezed lemon juice and the chopped fresh parsley. Give everything a final toss to coat the shrimp beautifully in the glossy, emulsified garlic butter sauce. Taste the sauce and adjust seasoning if necessary, adding a pinch more salt or a squeeze more lemon juice to your liking. To serve, spoon a generous portion of fluffy cooked rice into bowls and top with the garlic butter shrimp, making sure to drizzle plenty of the extra pan sauce over everything.