Cook ½ cup rice according to package directions. Set aside.
Meanwhile, warm 2 tablespoon olive oil in a large cast-iron skillet or non-stick pan over medium heat. Add ¼ cup chopped onions, 1 clove minced garlic, and sliced small zucchini and saute for 5 minutes.
Stir in ⅓ cup wine and 12 oz. shrimp. Cover and simmer until zucchini is tender but still slightly crisp, about 5-10 minutes. Remove from the heat.
Add cooked rice and mix gently to combine. Season with salt and pepper to taste and garnish with chopped parsley if you wish. Enjoy!
Remove shrimp tails before cooking if you prefer.
See additional info on ingredients in the post above.
Nutrition information is approximate and meant as a guideline only.