Step 1

Place rice in a fine sieve. Rinse under cold water until water is nearly clear, about 1 minute. Drain well then set aside.

Step 2

Melt 1 Tbsp butter in a pot over medium heat. Add onion and saute 4 minutes.

Step 3

Add garlic and saute 30 seconds longer.

Step 4

Pour in chicken broth, lemon zest and season with salt and pepper to taste. Bring to a boil, then pour in rice and give it a quick stir.

Step 5

Cover and reduce heat to low. Let simmer 13 minutes (meanwhile peel the shrimp to make the most of the time).

Step 6

After 13 minutes quickly add the shrimp to the rice in an even layer, drizzle with lemon juice, dot with remaining 4 Tbsp butter. Cover and continue to cook 2 to 3 minutes longer until shrimp are about halfway cooked.

Step 7

Remove from heat. Toss in parmesan and parsley. Let rest for a few minutes, covered until shrimp are fully cooked through from the residual heat.