Garlic Butter Shrimp with Lemony Pea Rice

Melt the butter in a medium saucepan over medium heat. Add the drained rice and stir 1–2 minutes until the grains turn opaque at the edges. Add the stock and 1/2 tsp kosher salt (less if your stock is salted), bring to a boil, then cover tightly and cook on the lowest heat for 15 minutes. Without stirring, scatter the frozen peas over the rice, re-cover, and let stand off the heat for 10 minutes. Fold in the lemon zest and fluff with a fork.

While the rice rests, pat the shrimp very dry with paper towels and season with 1/2 tsp kosher salt and pepper. Heat the oil in a 12-inch (30 cm) skillet over high heat until just smoking. Add the shrimp in a single layer (work in two batches if needed) and sear without moving for 60–90 seconds, until pink and lightly browned underneath. Flip and cook 30 seconds more, then transfer to a plate — they will finish in the sauce.

Reduce the heat to medium-low. Add the butter to the skillet and, once it foams, add the sliced garlic and pepper flakes; cook, swirling, 60–90 seconds until the garlic is soft and pale gold. Add 2 tbsp lemon juice and 2 tbsp water and swirl to form a loose sauce. Return the shrimp and any juices and toss for 1 minute until they are opaque throughout (145°F / 63°C at the thickest part).

Stir the parsley into the shrimp and taste the sauce; add more lemon juice or salt as needed. Divide the pea rice among plates and spoon the shrimp and every bit of garlic butter over the top.