Ingredients:
1 cup basmati rice
1 teaspoon salt plus more to taste
1 pound large shrimp, in or out of the shell
3 tablespoons olive oil
3 large cloves garlic
Freshly ground black pepper
1/2 lemon
1/4 cup dry white wine
4 sprigs parsley, preferably flat leaf variety
1 tablespoon butter

How to make this recipe:
1) While the hot-water tap runs, put the rice in a 2-quart saucepan. Add 2 cups hot tap water and 1 teaspoon salt. Cover and bring to a boil over high heat, then reduce the heat to low and cook for 10 minutes. Turn the heat off and keep covered until ready to serve. (Or put the rice, 2 cups hot water, and 1 teaspoon salt in a 2-quart microwave-safe container. Cover and put in a microwave oven on high power for 10 minutes. Keep covered until ready to serve.)

2) Meanwhile, if using shrimp in the shell, peel the shrimp but leave the tails on. Put the olive oil in a 12-inch skillet over medium-low heat. Peel and chop the garlic. Add the garlic and cook, stirring, for 1 minute.

3) Add the shrimp to the skillet, increase the heat to medium, and cook for 2 minutes on one side. While the shrimp cook, season them with salt and pepper to taste. Juice the lemon half. Turn the shrimp over and cook for 1 minute. Then add the lemon juice and wine to the skillet. Raise the heat to high and cook for 2 minutes, stirring to mix well. Chop the leaves of the parsley and cut the butter into 4 pieces.

4) Add the parsley and the butter to the skillet. Stir just until the butter is melted and incorporated, giving the sauce a creamy texture. Remove from the heat and serve with the rice.
Serves 4.

Nutrition information: Calories: 420 Fat: 15 g Saturated Fat: 3.5 g Sodium: 870 mg Protein: 28 g Cholesterol: 230 mg Carbohydrate: 41 g

Recipe from: Sam Gugino, author of "Cooking to Beat the Clock" - Cooking to Beat the Clock : Inspired Meals in 15 Minutes