Shrimp and creamy Parmesan rice come together in one skillet with garlic, lemon zest, and fresh parsley for easy comfort.
# Components:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Rice and Dairy
02 - 1 cup long-grain white rice
03 - 3 cups low-sodium chicken or vegetable broth
04 - 1 cup freshly grated Parmesan cheese
05 - 2 tablespoons unsalted butter
→ Vegetables & Aromatics
06 - 1 small onion, finely chopped
07 - 3 cloves garlic, minced
08 - 1 cup frozen peas, thawed
09 - 1/4 cup chopped fresh parsley
→ Oils & Seasonings
10 - 2 tablespoons olive oil
11 - 1/2 teaspoon salt, plus more to taste
12 - 1/4 teaspoon black pepper
13 - 1/4 teaspoon crushed red pepper flakes (optional)
14 - Zest of 1 lemon
# Directions:
01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp, season with salt and black pepper, and cook for 2 to 3 minutes per side, until just pink. Remove shrimp and set aside.
02 - Add remaining olive oil and unsalted butter to the skillet. Sauté chopped onion for 2 to 3 minutes until translucent. Stir in minced garlic; cook for 1 minute.
03 - Add rice to the skillet and stir until coated in the oil and butter. Pour in chicken or vegetable broth and bring to a simmer. Reduce heat to low, cover, and cook for 15 minutes.
04 - Stir thawed peas into the rice mixture. Cover and cook for 3 to 5 minutes, until rice is tender and liquid is mostly absorbed.
05 - Remove skillet from heat. Stir in grated Parmesan, lemon zest, and chopped parsley. Adjust seasoning with additional salt and pepper as desired.
06 - Nestle reserved shrimp into the rice. Cover and let stand for 2 minutes to rewarm shrimp.
07 - Serve immediately, garnished with extra Parmesan and fresh parsley if desired.
