Ingredients
Scale
- 480 ml low-sodium chicken broth or water
- 240 g long-grain white rice or jasmine rice
- 0.5 teaspoon salt
- 15 g unsalted butter
- 2 tablespoons chopped fresh parsley
- 1 teaspoon lemon zest
- 450 g large shrimp, peeled and deveined
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 45 g unsalted butter
- 5 garlic cloves, finely minced
- 0.5 teaspoon red pepper flakes
- 120 ml heavy cream or half-and-half
- 25 g grated Parmesan cheese
- 1 tablespoon lemon juice
- 1 teaspoon chopped fresh parsley, plus extra for garnish
Instructions
- Combine broth, rice, salt, and butter in a medium saucepan. Bring to boil, then reduce heat to low, cover, and simmer 15–18 minutes until liquid is absorbed. Fluff with fork and fold in parsley and lemon zest; cover to keep warm.
- Pat shrimp dry and season with salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook 2 minutes per side until just opaque. Transfer to plate and cover.
- Reduce heat to medium; add butter. Once melted, add garlic and red pepper flakes, sauté 30 seconds. Add cream and bring to gentle simmer. Whisk in Parmesan until melted and sauce thickens, about 2 minutes.
- Return shrimp and juices to skillet; stir to coat. Remove from heat, add lemon juice and parsley. Adjust seasoning if needed.
- Divide herb rice into bowls, top with shrimp and sauce. Garnish with extra parsley and serve immediately with lemon wedges if desired.
Notes
- For optimum flavor, use both broth and water in the rice.
- Fresh parsley and lemon zest elevate the rice’s aroma.
- Finishing shrimp off the heat keeps them tender.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dishes
- Method: Stovetop
- Cuisine: International