One-Pan Shrimp And Rice

One-Pan Shrimp And Rice

Total Time
1h 53m
32m prep · 81m cook
Servings
4 people
Rating
Difficulty
Hard
30 views

Juicy lemony shrimp nestled in fluffy herby and cheesy jasmine rice is a great weeknight dinner option that's light yet filling—and all cooked in one-pan.

Ingredients

  • 5 tablespoons unsalted butter , divided
  • 1 yellow onion
  • 6 cloves garlic
  • 0.25 cups white wine
  • 2 cups chicken stock
  • 2 teaspoons lemon zest
  • 1.5 teaspoons kosher salt
  • 0.25 teaspoons black pepper
  • 1.5 cups jasmine rice , rinsed
  • 1 pound medium peeled , deveined raw shrimp
  • 1 tablespoon freshly squeezed lemon juice
  • 0.5 cups grated Parmesan cheese
  • 2 tablespoons finely chopped fresh basil , plus small leaves for garnish
  • lemon wedges for serving

Instructions

  1. 1

    Gather all ingredients.

  2. 2

    Melt 1 tablespoon butter in a large nonstick skillet over medium. Add onion, and cook, stirring occasionally, until soft and translucent, about 3 minutes. Add garlic, and cook, stirring constantly, until garlic is fragrant and onions are lightly browned, about 1 minute. Stir in wine, and cook, stirring occasionally, until wine is reduced by half, about 3 minutes.

  3. 3

    Stir in chicken stock, lemon zest, salt, and black pepper. Bring to a boil over medium, and stir in rice. Cover and reduce heat to low. Simmer, undisturbed, until rice is just cooked through, 9 to 10 minutes. Add shrimp to rice in an even layer; drizzle with lemon juice, and dot with remaining 4 tablespoons butter. Cover and continue to cook over medium until shrimp and rice are cooked through, 5 to 6 minutes.

  4. 4

    Remove from heat. Stir in Parmesan cheese and basil. Garnish with lemon wedges and basil leaves.

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Nutrition Facts

Per serving

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