Garlic Butter Shrimp and Rice Easy Weeknight Meal

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 cup jasmine rice
• 3 cups chicken broth (or vegetable broth for a vegetarian option)
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 teaspoon red pepper flakes
• 1 teaspoon smoked paprika
• 1 tablespoon lemon juice
• to taste salt and pepper
• for garnish fresh parsley, chopped

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear. This removes excess starch and prevents stickiness.
2. In a medium saucepan, combine the rinsed rice and chicken broth. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes, or until the liquid is absorbed and rice is tender. Remove from heat and let it sit covered for 5 minutes.
3. While the rice is cooking, melt 2 tablespoons of butter in a large skillet over medium heat.
4. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
5. Stir in the red pepper flakes and smoked paprika, cooking for an additional minute.
6. Add the shrimp to the skillet, season with salt and pepper, and cook for about 2-3 minutes on each side until they turn pink and are cooked through.
7. Once the shrimp are cooked, squeeze the lemon juice over them and remove from heat. Stir in the remaining 2 tablespoons of butter until melted.
8. Fluff the cooked rice with a fork and mix it gently with the shrimp and garlic butter sauce in the skillet. Ensure everything is well combined.
9. Transfer the garlic butter shrimp and rice to a serving dish or bowls and garnish with freshly chopped parsley.