Bring the rinsed rice and 1 1/2 cups of cold water to a simmer over medium-high heat. Cover the pan tightly and reduce the heat to medium-low; simmer for 12 minutes. Remove the pan from the heat and let it stand 10 minutes. Remove the lid and fluff the rice with a fork.

Rinse the shrimp and pat dry with paper towels. Remove and discard the tails or leave them on, as desired.

Heat 5 tablespoons of butter in a large (12-inch) skillet over medium heat.

When the butter stops foaming, add the garlic and sauté for 1 minute. Add the shrimp and sauté over medium heat for about 1 to 2 minutes on each side, until the shrimp looks opaque and cooked through. If the shrimp doesn't fit in 1 layer, you can sauté it in 2 batches.

Add the lemon juice, salt, and pepper to taste. Toss to combine.

Transfer the shrimp and juices to a serving bowl.

Add the white wine to the pan and scrape up any browned bits. Cook until the wine has cooked down and reduced by half, then add the remaining 1 tablespoon of butter. Cook, stirring, until your butter melts. Pour over the shrimp in the serving bowl and garnish with parsley.

Spoon the rice into a separate serving bowl and garnish with parsley, if desired.