Cook the rice. Rinse 1 cup of jasmine or basmati until the water runs clear. Cook with 1 1/2 cups water or broth and a pinch of salt. Fluff and keep warm. You can also use leftover rice, reheated.

Prep the shrimp. Pat shrimp dry with paper towels so they sear instead of steam. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Warm the pan. Heat a large skillet over medium-high. Add 1 tablespoon olive oil and 1 tablespoon butter. When the butter foams, tilt to coat the pan.

Sear the shrimp. Add shrimp in a single layer. Cook 1–2 minutes per side until just pink and curled. Transfer to a plate. They will finish in the sauce.

Build the sauce. Reduce heat to medium. Add 2 tablespoons butter to the pan. Stir in minced garlic and red pepper flakes. Cook 30–45 seconds until fragrant.

Add lemon. Stir in lemon zest and 2 tablespoons lemon juice. If you want more sauce, add a splash of broth. Simmer 30 seconds.

Finish the shrimp. Return shrimp and any juices to the pan. Toss to coat for 30–60 seconds, just until heated through. Stir in the last tablespoon of butter for a glossy finish. Taste and adjust salt, pepper, and lemon.

Serve. Spoon shrimp and lemon butter sauce over warm rice. Top with chopped parsley and extra lemon wedges.