With the exception of the shrimp and parsley, this dish can be made with things you keep in the pantry. (And if you happen to keep a supply of frozen shrimp on hand, so much the better.)
1 package (8 to 10 oz.) yellow rice mix
1 to 2 tbsp. olive oil
1 lb. large shrimp, peeled and deveined
5 tbsp. unsalted butter
4 garlic cloves, finely minced
2 tbsp. capers
1 small jar artichokes
1 tbsp. white wine or chicken broth
1/4 cup chopped parsley
Kosher salt and freshly ground black pepper
Red pepper flakes (optional)
1. Prepare yellow rice according to package directions.
2. Meanwhile, in a large nonstick skillet, heat enough olive oil to coat bottom of skillet over medium-high heat. Add shrimp and cook on both sides until opaque, about 2 minutes. Place shrimp on platter and keep warm.
3. Return skillet to heat and melt 2 tablespoons of the butter. Add garlic and cook, stirring, until fragrant (don't let it burn), about 30 seconds. Add capers, artichokes, white wine, remaining 3 tablespoons butter and parsley. Season with salt, black pepper, and red pepper flakes (if using) to taste. Return shrimp and any juices to skillet and stir to combine. Serve immediately with yellow rice.