Ingredients
4
4 servings
- •1 lb shrimp, peeled and deveined
- •1 ½ teaspoons kosher salt, divided
- •½ teaspoon freshly ground black pepper
- •1 tablespoon olive oil
- •1 large shallot, minced
- •3 cloves garlic, minced
- •½ teaspoon red pepper flakes
- •1 ½ cups white rice, rinsed
- •½ cup white wine
- •1 ¾ cups water
- •2 tablespoons unsalted butter
- •lemon, juiced
- •½ cup fresh parsley, finely chopped
Instructions
- On a cutting board, blot the shrimp dry with paper towels. Season the shrimp all over with ½ teaspoon of salt and the black pepper. Set aside.
- Add the olive oil to a medium pot over medium-high heat. Once the oil begins to shimmer, add the shallot and cook, stirring often, until starting to soften, 1 minute. Add the garlic and red pepper flakes and cook, stirring constantly, until aromatic, about 30 seconds.
- Add the rice and stir to combine. Add the wine wine and cook, stirring often, until the smell of alcohol has burned off, about 1 minute.
- Add the water and the remaining teaspoon of salt and bring to a boil. Place the lid on the pot, reduce heat to low, and simmer for 15 minutes.
- Remove the lid from the pot and stir in the shrimp. Place the lid on the pot and continue cooking until the rice is cooked through and the shrimp are bright pink and opaque, about 3–4 minutes.
- Add the butter, lemon juice, and parsley, and stir to combine.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 299
- Carbohydrate: 20g
- Fat: 11g
- Fiber: 0g
- Protein: 24g
- Sugar: 0g
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