Let’s bring this dish to life with step-by-step instructions that make the process enjoyable and stress-free.

1. Begin by rinsing the rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky.
2. In a medium saucepan, heat the olive oil over medium heat. Add the rice and sauté for about 2 minutes, until slightly toasted.
3. Add the chicken broth, lemon zest, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and let it simmer for 18-20 minutes, until the rice is tender and the liquid is absorbed.
4. While the rice is cooking, melt the butter in a large skillet over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
5. Add the shrimp to the skillet, seasoning with salt and pepper. Cook for 2-3 minutes on each side, until the shrimp turns pink and opaque.
6. Stir in the lemon juice, ensuring the shrimp is well coated in the garlic butter sauce.
7. Once the rice is cooked, fluff it with a fork and mix in the cooked shrimp along with any remaining sauce.
8. Garnish with fresh parsley before serving.

Cooking alongside my abuela taught me that patience and attention to detail are key — don’t rush the process, and let the ingredients shine.