Prepare the Alexia Butternut Squash Risotto as directed on the package.
Toss the salted butter, black pepper, minced garlic, and parsley flakes into a small sauce pan, then place over low heat.
Once the butter is melted, stir the ingredients to . make sure everything is well combined.
Add the cooked jumbo shrimp into the sauce pan, and toss.
Once the shrimp is nicely coated with garlic butter, remove the pan from the heat.
Plate the butternut squash risotto, then top with the shrimp & garlic butter.
Serve & enjoy!