Shrimp Scampi over Basmati Rice

Steam rice according to packaged instructions; keep warm. Meanwhile, in a large skillet, heat olive oil over medium-high heat. Rinse and dry shrimp and season with salt and pepper. When skillet is hot but not smoking, add shrimp and cook 1 minute per side until pink. Transfer to a plate. Reduce heat to medium and add 2 tablespoons butter, garlic, and shallots and cook until garlic is tender, 2 minutes. Add wine, chicken stock, and 1 teaspoon salt; bring to a boil and simmer 5 minutes. Add remaining butter, lemon zest, lemon juice, parsley, and shrimp. Toss together and serve immediately over steamed rice. Top with additional sauce and garnish with fresh parsley.