One-Pan Shrimp And Rice || Gracefult Kitchen

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One-Pan Shrimp And Rice

Prawn

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

Description

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.