Rinse 1 cup of rice under cold water until it runs clear. In a medium saucepan, combine the rinsed rice with 2 cups of chicken broth or water. Bring to a boil, then simmer for 15-20 minutes until fluffy.

If using frozen shrimp, place them in a colander and run cold water over them to thaw for 5-10 minutes. Pat shrimp dry with paper towels.

In a large skillet, melt 4 tablespoons of butter over medium heat. Add 4 minced garlic cloves and sauté for 1-2 minutes until fragrant.

If using white wine, pour in ½ cup once garlic is sautéed; let simmer for 1-2 minutes. If skipping, add extra chicken broth.

Add the pat-dried shrimp to the skillet in a single layer. Cook for 2-3 minutes on one side until pink, then flip and cook for another 2-3 minutes.

Remove the skillet from heat. Squeeze juice of half a lemon over the shrimp. Add chopped parsley, salt, black pepper, and red pepper flakes. Stir well.

To serve, spoon rice onto each plate, top with shrimp and drizzle with garlic sauce. Garnish with extra parsley and lemon slice.