Start by thoroughly patting the shrimp dry with paper towels; season them with salt and pepper. Heat a large skillet over medium-high heat and add a tablespoon of butter. Once melted, place shrimp in a single layer and cook for 1–2 minutes on each side until pink and opaque. Remove and set aside.

In the same skillet, lower heat and add another tablespoon of butter. Add minced garlic and sauté for about 30 seconds, stirring until fragrant.

Pour in lemon juice and sprinkle in red pepper flakes. Return the cooked shrimp to the skillet, coating them well in the sauce. Heat through for about 1 minute.

Prepare rice according to package instructions. Spoon it onto plates and ladle creamy shrimp and sauce over it, garnishing with parsley or green onions.