Garlic Butter Shrimp Herb Rice

Heat olive oil in a medium saucepan over medium heat. Stir in uncooked white rice and sauté for 1 to 2 minutes until fragrant and lightly toasted.

Add chicken broth, dried basil, dried thyme, garlic powder, and a pinch of salt. Stir well, bring to a gentle boil, then cover and reduce heat to low. Simmer for 18 to 20 minutes until the rice is tender and liquid is fully absorbed.

Remove saucepan from heat and allow rice to stand, covered, for 5 minutes. Fluff the cooked rice with a fork before serving.

In a large skillet, melt unsalted butter over medium heat. Add minced garlic and sauté, stirring constantly, for about 1 minute until aromatic without browning.

Add shrimp to the skillet. Season with salt, ground black pepper, and dried parsley. Cook for 2 to 3 minutes per side until shrimp are pink and opaque.

Drizzle freshly squeezed lemon juice over the shrimp just before removing the skillet from heat.

Spoon herb rice onto plates or bowls and top with the garlic butter shrimp. Garnish with additional parsley or a lemon wedge if desired.