Zesty Garlic Butter Shrimp with Quick Lemon Herb Rice

• 1 lb large shrimp, peeled and deveined
• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 cup long grain white rice
• 2 cups low-sodium chicken or vegetable broth
• Zest and juice of 1 lemon
• 2 tbsp fresh parsley, chopped
• 1/2 tsp smoked paprika
• Salt and freshly ground black pepper, to taste
• 1 tbsp olive oil
• Optional: red pepper flakes, for mild heat

Instructions

1. Rinse the rice under cold water until the water runs clear to remove excess starch.
2. In a medium saucepan, heat the olive oil over medium heat. Add the rinsed rice and sauté for 1-2 minutes to lightly toast the grains.
3. Add the chicken or vegetable broth, lemon zest, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes (or according to package instructions) until rice is tender and liquid is absorbed.
4. While the rice cooks, heat 2 tablespoons of butter in a large skillet over medium-high heat.
5. Add minced garlic and smoked paprika to the skillet and sauté for about 30 seconds until fragrant, stirring constantly to avoid burning the garlic.
6. Add shrimp to the skillet in a single layer. Season with salt and pepper to taste. Cook for 2 minutes per side, until the shrimp turn pink and opaque.
7. Stir in the remaining tablespoon of butter and lemon juice into the skillet. Toss the shrimp to coat evenly and warm through for another 1 minute.
8. Fluff the cooked rice with a fork, then stir in chopped parsley. Serve shrimp atop or alongside the lemon herb rice. Garnish with a sprinkle of additional parsley or red pepper flakes if desired.

Chef tips

• For a gluten-free option, use gluten-free broth or water for cooking the rice.
• If fresh shrimp is unavailable, frozen shrimp works well—just thaw before cooking and pat dry to prevent excess moisture.
• To add mild spice, sprinkle red pepper flakes into the garlic butter sauce during step 5.
• Use lime zest and juice as a substitute for lemon for a slightly different citrus flavor.