One-Pan Shrimp And Rice Recipe 

Juicy lemony shrimp in fluffy herb and cheese jasmine rice makes a light, hearty midweek dinner in one skillet.  


– 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

Collect ingredients. Melt 1 tablespoon butter in a large nonstick skillet on medium. Stir occasionally until onion softens and turns translucent, about 3 minutes.   


Add garlic and stir frequently until aromatic and onions are lightly browned, about 1 minute. Add wine and simmer, stirring periodically, until half-reduced, about 3 minutes.  

Add chicken stock, lemon zest, salt, and black pepper. Stir in rice and boil over medium. Cover and lower heat. Simmer uninterrupted for 9–10 minutes to finish rice.   

Sprinkle shrimp evenly over rice, drizzle with lemon juice, and top with remaining 4 tablespoons butter. Cover and simmer 5–6 minutes over medium until shrimp and rice are done.  

Stop cooking. Mix in basil and Parmesan. Use lemon wedges and basil leaves.  

One Pan Chicken Gnocchi Recipe 

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