Garlic Butter Shrimp and Rice Flavorful Dinner Delight

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 cup jasmine rice
• 4 tablespoons unsalted butter
• 6 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 1 teaspoon paprika
• 1/2 teaspoon red pepper flakes (optional for spice)
• to taste Salt and black pepper
• 2 cups vegetable or chicken broth
• 1/4 cup fresh parsley, chopped for garnish
• to serve Lemon wedges

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear. Drain and set aside.
2. In a medium saucepan, bring the vegetable or chicken broth to a boil. Add the rinsed rice, cover, and reduce heat to low. Cook for 15 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit, covered, for an additional 5 minutes.
3. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes. Be careful not to burn the garlic.
4. Add the shrimp to the skillet, stirring well to coat in the garlic butter. Season with salt, black pepper, paprika, and red pepper flakes (if using). Cook the shrimp for 2-3 minutes on each side until they turn pink and are cooked through.
5. Once the shrimp are cooked, drizzle the lemon juice over them and stir to combine. Remove from heat.
6. Fluff the cooked rice with a fork and divide it among serving plates. Top the rice with the garlic butter shrimp.
7. Finish by placing the remaining butter in the skillet to melt, then pour it over the shrimp and rice for an extra buttery flavor.
8. Garnish with chopped parsley and serve with lemon wedges on the side.