One-Pan Garlic Butter Shrimp and Rice

Succulent shrimp are sautéed in a fragrant garlic-butter sauce and served over perfectly steamed rice in this elegant one-pan dish. It is a quick, restaurant-quality meal that feels special enough for guests but is easy enough for any weeknight.

• Prep time: 18 minutes
• Cook time: 27 minutes
• Total time: 45 minutes
• Servings: 4
• Difficulty: Easy
• Cuisine: International

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1 cup jasmine rice
• 2 cups chicken broth
• 4 tablespoons butter
• 4 cloves garlic, minced
• 1/2 teaspoon paprika
• 1/4 teaspoon red pepper flakes
• 1 tablespoon fresh lemon juice
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large skillet and sauté the shrimp until pink; remove and set aside.
2. In the same skillet, add the rice and toast for one minute.
3. Pour in the chicken broth and bring to a boil, then cover and simmer for 15 minutes.
4. While the rice cooks, melt the butter in a small bowl and mix with garlic, paprika, and red pepper flakes.
5. Once the rice is tender, stir in the garlic-butter mixture and the cooked shrimp.
6. Cook for an additional 2 minutes until everything is warmed through.
7. Finish with fresh lemon juice and chopped parsley before serving.

Tips

• Use jasmine rice for a fragrant, aromatic base that complements the garlic butter.
• Pat the shrimp dry with paper towels before cooking to get a better sear.
• Be careful not to overcook the shrimp, as they can become rubbery very quickly.

Frequently Asked Questions

Can I use frozen shrimp?

Yes, make sure they are completely thawed and patted dry before adding to the pan.

Can I add vegetables to this?

Asparagus tips or peas added during the last few minutes of rice cooking work beautifully.

What if I don't like spicy food?

Simply omit the red pepper flakes; the dish will still be delicious.