Heat 2 tablespoons of olive oil in a large sauté pan over medium heat. Add diced yellow onion and minced garlic, stirring frequently for about 3–4 minutes until the onion is translucent and fragrant.

Add 1 cup of jasmine rice to the pan and toast for about 2 minutes until slightly translucent. Pour in ½ cup of white wine if using and simmer for 1 minute.

Stir in 1 can of crushed tomatoes and 2 cups of chicken or fish stock along with 1 cup of frozen peas. Season with salt and pepper. Bring to a gentle boil, reduce heat to low, cover, and simmer for 15–20 minutes.

While the rice is cooking, heat 1 tablespoon of olive oil in a skillet. Add 1 pound of shrimp and sear for about 2–3 minutes on each side until golden brown and opaque. Remove and set aside.

To the same skillet, add 2 tablespoons of butter and 2 minced garlic cloves. Sauté for 1–2 minutes until the garlic is golden and fragrant. Deglaze with white wine if desired.

Once the rice is done, fold the cooked shrimp into the rice mixture. Add garlic butter sauce and juice of half a lemon. Stir to combine and let sit for 5 minutes.

Fluff the dish with a fork, plate, and garnish with lemon slices and parsley.