Heat a non-stick skillet over medium heat and add butter.
Once butter is melted, add garlic and stir until fragrant, about 1 minute. If using garlic powder, skip this step and add at the same time as the herbs.
Add rice to skillet until lightly toasted, about 2-3 minutes.
Stir in the spices followed by the water and lemon juice.
Cover and let simmer for 10 minutes, stirring occasionally. Stir in the peas, place the shrimp on top, cover and allow to cook for 3-5 more minutes, until the shrimp are cooked through and the rice is tender and creamy.
Serve immediately.
Notes
LeftoversStore leftovers in an airtight container in the refrigerator for up to 4 days or freeze up to 3 months. Reheat in the microwave, adding a splash of water if it seems dry.