Description
A quick and flavorful one-pan meal featuring juicy shrimp cooked in a garlic butter sauce served over tender rice. Perfect for busy weeknights or a comforting dinner.
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter, divided
- 1 pound large shrimp, peeled and deveined
- Salt and pepper, to taste
- 4 cloves garlic, minced
- 1 cup long grain white rice
- 2 1/4 cups low sodium chicken broth
- Juice of 1/2 lemon
- 2 tablespoons chopped fresh parsley
Instructions
- Heat olive oil and 1 tablespoon butter in a large skillet over medium heat.
- Season shrimp with salt and pepper. Add to the skillet and cook for 2 minutes per side or until pink and cooked through. Remove shrimp from the skillet and set aside.
- In the same skillet, add remaining butter and garlic. Cook for 30 seconds until fragrant.
- Add rice to the skillet and stir to coat in the garlic butter.
- Pour in chicken broth and bring to a boil. Reduce heat to a simmer, cover, and cook for 18–20 minutes or until rice is tender and liquid is absorbed.
- Return shrimp to the skillet and stir to combine. Cook for 1–2 more minutes to heat through.
- Stir in lemon juice and parsley before serving.
Notes
- You can substitute brown rice, but adjust cooking time and liquid as needed.
- Add a pinch of red pepper flakes for heat.
- Use vegetable broth for a pescatarian version.
- Fresh lemon zest adds an extra citrusy kick.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 1g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 23g
- Cholesterol: 190mg
