1In 2-quart saucepan, make rice as directed on box.
2In 8-inch skillet, heat butter, oil and garlic over medium-high heat until butter is melted. Add shrimp; cook and stir 3 to 4 minutes or until shrimp are pink. Stir in wine and parsley. Cook 1 minute.
3To serve, spoon rice onto serving platter; top with shrimp and juices from skillet.