Description
A quick and flavorful dish featuring shrimp in a rich garlic butter sauce served over fluffy rice.
Ingredients
- Shrimp: 1 pound, peeled and deveined
- Butter: ½ cup (1 stick), unsalted
- Garlic: 6-8 cloves, minced
- Rice: 1 cup, uncooked, long-grain white rice
- Chicken Broth (or Water): 2 cups
- Lemon Juice: 2 tablespoons, freshly squeezed
- White Wine (Optional): ¼ cup, dry white wine
- Red Pepper Flakes: ¼ teaspoon (or to taste), optional
- Fresh Parsley: ¼ cup, chopped, for garnish
- Salt and Black Pepper: To taste
Instructions
- In a medium pot, bring 2 cups of chicken broth (or water) to a boil. Add the uncooked rice, cover, and reduce the heat to low. Cook according to package instructions (usually around 15-20 minutes).
- While the rice is cooking, heat a large skillet over medium heat and add the unsalted butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant.
- Add the shrimp to the skillet, season with salt, black pepper, and red pepper flakes (if using). Cook until the shrimp turn pink and opaque, about 3-4 minutes per side.
- Once the shrimp are cooked, squeeze in the fresh lemon juice and add white wine (if using). Stir to combine everything and let it simmer for another minute.
- Fluff the cooked rice with a fork, serve it on plates, and top with the garlic butter shrimp mixture. Garnish with chopped fresh parsley.
Notes
For extra flavor, let the shrimp marinate in lemon juice and garlic for about 15 minutes before cooking. Adjust the garlic amount according to your taste.