• Prepare the Rice:Heat cooked rice in the microwave or on the stovetop, according to package instructions.
• Cook the Asparagus:Heat ½ tablespoon of olive oil in a large skillet over medium heat. Add asparagus, season with salt and pepper, and sauté for 3-4 minutes until tender-crisp. Remove from the skillet and set aside. 

If using raw shrimp: 

• Sauté the Shrimp:In the same skillet, add the remaining ½ tablespoon of olive oil. Add shrimp and season with salt, pepper, and paprika or chili flakes (if using). Cook for 2-3 minutes on one side, then flip.
• Make the Lemon Garlic Sauce:Add minced garlic, butter, and lemon juice to the skillet with the shrimp. Sauté for 2-3 minutes seconds until the shrimp is pink and opaque. 

If using cooked shrimp:

• Make the lemon garlic sauce: Turn the skillet to low and add minced garlic, butter, and lemon juice and zest. Let the butter mslt and the garlic sizzle into the butter and lemon juice as you stir, being careful not to burn the garlic– about 2 minutes. 
• Add the cooked shrimp to the pan and bring it back to a sizzle, before removing from the heat, stirring well to coat the shrimp in the butter sauce and warm the shrimp. You want the shrimp to warm through, but not cook further.
• Combine:Return the asparagus to the skillet and toss with the shrimp and lemon garlic sauce until everything is coated. Top with additional lemon zest and juice if needed. 
• Assemble the Bowls:Divide the rice between two bowls. Top with the shrimp and asparagus mixture, drizzling any remaining sauce from the skillet over the bowls. Top with parsley and feta cheese if desired.
• Serve:Garnish with lemon wedges and enjoy warm.