Combine rice and water or broth in a medium saucepan with a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed. Remove from heat and let rest covered for 5 minutes.
1.5 cups long-grain white rice, 3 cups water or chicken broth, salt
While rice is cooking, heat olive oil and 2 tablespoons of butter in a large skillet over medium heat. Pat shrimp dry and season with salt and black pepper.
2 tbsp olive oil, 4 tbsp unsalted butter, 1.5 lbs shrimp, salt, black pepper
Add shrimp in a single layer without crowding the pan. Cook 2-3 minutes per side until pink and opaque. Remove shrimp to a plate.
1.5 lbs shrimp
Lower heat to medium-low and add remaining 2 tablespoons butter to the pan. Add minced garlic and cook 1-2 minutes, stirring constantly, until softened and fragrant but not browned.
4 tbsp unsalted butter, 6 cloves garlic
Return shrimp to the pan and toss with garlic butter sauce. Remove from heat, then stir in lemon juice and chopped parsley. Fluff the rice with a fork and serve shrimp over rice, spooning extra sauce on top.
1.5 lbs shrimp, 4 tbsp unsalted butter, 2 tbsp lemon juice, 0.25 cup parsley
