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.
One-Pan Shrimp And Rice
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 finely chopped
- 6 cloves garlic finely chopped
- 1/4 cup dry white wine
- 2 cups chicken stock
- 2 teaspoons lemon zest
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 cups uncooked jasmine rice rinsed
- 1 pound medium peeled deveined raw shrimp
- 1 tablespoon freshly squeezed lemon juice
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons finely chopped fresh basil plus small leaves for garnish
- lemon wedges for serving
Instructions
- Gather all ingredients.
- 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.
- 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.
- Remove from heat. Stir in Parmesan cheese and basil. Garnish with lemon wedges and basil leaves.
