Measure 1 cup stock and 1 cup water into a medium saucepan. Add 1 cup rice and a bit of kosher salt. Bring to a boil, reduce to low, and simmer for 20 minutes.
If using pasta instead of rice, get the pasta water boiling and cook the pasta. You will need 1/2 cup of the pasta water so grab that before you drain the cooked pasta.
Mise en place
Gather all your ingredients
Measure the Earth balance into a prep bowl
Measure white wine into a measuring cup.
Peel and devein the shrimp unless it is peeled and deveined already. Add a light amount of kosher salt and pepper. Set aside.
Mince the garlic, dice the shallot, and chop the parsley. Place in separate prep bowls
Measure tarragon and red pepper flakes and place in a prep bowl. You can put both in the same bowl.
Slice the lemon in half and keep one-half ready to squeeze.
Have fish sauce bottle out and part of your mise en place.
Cook the Butter, Garlic, Shallots, and Wine
Heat your skillet on medium-high and add 2 tablespoons olive oil to the pan
Add the Earth Balance to the pan and melt completely
Once the butter is melted, add the shallots and the garlic and cook until garlic is fragrant and shallots are slightly transparent.
Add the wine, red pepper flakes, and tarragon, and a squeeze of lemon. Cook for 3-4 minutes to allow the wine to cook down to cook out the alcohol.
Cook the Shrimp
Add the shrimp to the pan in a single layer and cook until they start to curl a bit and turn pink. Flip the shrimp and cook about 1 minute or so longer or until they look done, but not too done.
Turn off the heat, add the parsley (leave some for garnish if you like) and a squeeze of lemon.
If you are serving this with pasta, transfer the shrimp and its sauce to the pan with the drained pasta. Add the reserved pasta water and gently mix all together with a tong and serve.
Plate and Eat
Add rice to eat plate then add the shrimp and drizzle the sauce from the pan over all. Sprinkle with parsley, serve and enjoy.