Wash and dry all produce.Trim and thinly slice scallions, separating whites from greens. Melt 1 TBSP butter in a small pot over medium-high heat. Add scallion whites and cook, stirring, until just softened, 1-2 minutes. Season with salt. Pour in 3/4 cup water (11/2 cups for 4 servings) and bring to a boil.

Once water boils, stir rice into pot. Reduce heat to a simmer, cover, and cook until tender, about 15 minutes. Turn off heat; keep covered until ready to serve.

Meanwhile, zest and quarter lemon (quarter both lemons for 4 servings). Trim ends from zucchini. Working over a large bowl, shave zucchini lengthwise into ribbons using a peeler, rotating as you go. Stop once you get to the seedy core; discard core.

Toss zucchini ribbons with basil oil and half the lemon zest. Season with plenty of salt and pepper. Squeeze in juice from 1 lemon wedge (2 lemon wedges for 4 servings) and toss to coat. Set aside. Rinse shrimp, then pat dry with paper towels and season all over with salt and pepper.

Heat a large drizzle of olive oil and 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat (use a nonstick pan if you have one). Add shrimp and sprinkle with chili flakes (to taste). Cook, tossing, until pink and cooked through, 3-5 minutes. Meanwhile, place another 1 TBSP butter (2 TBSP for 4) in a small microwave-safe bowl. Microwave until melted, about 1 minute. Squeeze in juice from 1 lemon wedge (2 wedges for 4). Season with salt and pepper; stir to combine.

Fluff rice with a fork and season with salt and pepper. Divide between plates. Shake off any excess marinade from zucchini ribbons, then arrange on top of rice. Top with shrimp and drizzle with lemon butter. Garnish with scallion greens, remaining lemon zest, and more chili flakes (to taste). Serve with remaining lemon wedges on the side.