Description
A one-pan wonder featuring succulent shrimp cooked in a rich garlic butter sauce, served over fluffy rice with a hint of lemon. Quick, easy, and packed with flavor!
Ingredients
Scale
For the Crust:
- For the shrimp:
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 tsp paprika
- 1/2 tsp red pepper flakes
- Salt and black pepper to taste
- For the rice:
- 1 1/2 cups long-grain white rice, rinsed
- 2 1/2 cups chicken broth
- 1 tbsp lemon juice
- 1/4 cup chopped fresh parsley
- For garnish:
- Lemon wedges
- Extra parsley
Instructions
1. Prepare the Crust:
- 1. In a large skillet, heat olive oil over medium-high heat. Add shrimp and cook for 1-2 minutes per side until pink. Remove and set aside.
- 2. In the same skillet, melt butter. Add garlic, paprika, and red pepper flakes. Cook for 30 seconds until fragrant.
- 3. Stir in rice, coating it with the garlic butter mixture. Pour in chicken broth and lemon juice. Bring to a boil.
- 4. Reduce heat to low, cover, and simmer for 15-18 minutes until rice is tender and liquid is absorbed.
- 5. Return shrimp to the skillet, stirring gently to combine. Cover and let sit for 2 minutes to heat through.
- 6. Garnish with fresh parsley and serve with lemon wedges.
Notes
For extra richness, substitute 1/2 cup of chicken broth with white wine. Frozen shrimp works well—just thaw and pat dry before cooking. Leftovers keep refrigerated for up to 2 days.