Shrimp Scampi with Low Carb Cauliflower Rice Pilaf

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I made shrimp scampi with low carb cauliflower rice, here is the recipe!
Shrimp scampi recipe:
For the Sauce:
5 cloves garlic, minced
1/2 cup white wine
Red pepper flakes
Salt & pepper
2 tablespoons fresh parsley, chopped
Butter
Extra virgin olive oil

For the Shrimp:
1.5 pounds shrimp, shell off
1/2 teaspoon each, garlic and onion powder
Fresh parsley, chopped
Zest & juice of half a lemon
Extra virgin olive oil
Salt & pepper

For the Cauliflower rice:
1 cup broccoli floret, chopped
1/2 onion, diced
1 pound frozen cauliflower rice
Fresh parsley, chopped
Salt & pepper
Extra virgin olive oil

Start off by peeling the shrimp and adding them to a large bowl. Season shrimp with 1 teaspoon of olive oil, onion and garlic powder, 1 teaspoon salt, and a few cracks of pepper.

Preheat a large pan, cast iron or stainless steel, over medium high heat. Add 1 tablespoon of olive oil, allow oil to heat up, then add the shrimp. Cook for 1.5 minutes, then flip and cook another 1 minute. You don’t want to cook the shrimp all the way through, just get a nice crust on them.

Remove shrimp from pan, and take the pan off the heat so it cools a bit. Add 2 tablespoons of olive oil to the same pan, along with the garlic, a pinch of salt, and a few cracks of pepper. Place pan over medium heat and cook until the garlic is golden, about 2-3 minutes. Add the wine, pepper flakes, and cook until the wine has reduced by half. Add 3 tablespoons of butter, lemon zest and juice, and cook until the sauce thickens Add the parsley, stir wet and lower heat to low. Check for seasoning. You may need more salt. Add the shrimp and juices back to the pan and cook for 2 minutes, coating the shrimp in the sauce. Remove from heat.

For the rice pilaf, preheat a large pan over medium heat with 1 tablespoon of olive oil. Add the broccoli, onions, 3/4 teaspoon salt, and a few cracks of pepper. Cook for 10 minutes then add the frozen cauliflower rice, along with 1/2 teaspoon salt and some black pepper. Cook for 5-7 minutes and check for seasoning. Add chopped parsley and remove from heat.

Serve shrimp scampi with rice and enjoy!