Prep Time:5 mins
Cook Time:25 mins
Total Time:30 mins

Nutrition Facts (per serving)


Nutrition Facts

Servings Per Recipe 4

Calories 482

% Daily Value *
Total Fat 21g27%
Saturated Fat 12g59%
Cholesterol 195mg65%
Sodium 1520mg66%
Total Carbohydrate 49g18%
Dietary Fiber 6g21%
Total Sugars 10g
Protein 27g53%
Vitamin C 102mg113%
Calcium 243mg19%
Iron 3mg15%
Potassium 647mg14%

The daily percentage is based on a 2000-calorie diet. Your daily dose can be higher or lower depending on your caloric needs.

** Nutritional information is missing from all ingredients. Ratings are based on available nutritional data.

(-) If you are following a restrictive diet, please consult your doctor or registered dietitian before making this diet for your own consumption.


  1. 5 tablespoons unsalted butter, divided
  2. 1 yellow onion, finely chopped
  3. 6 cloves garlic, finely chopped
  4. 1/4 cup dry white wine
  5. 2 cups chook inventory
  6. 2 teaspoons lemon zest
  7. 1 half of teaspoons kosher salt
  8. 1/4 teaspoon freshly ground black pepper
  9. 1 half cups uncooked jasmine rice, rinsed
  10. 1 pound medium peeled, deveined uncooked shrimp
  11. 1 tablespoon freshly squeezed lemon juice
  12. half cup freshly grated Parmesan cheese
  13. 2 tablespoons finely chopped fresh basil, plus small leaves for garnish
  14. lemon wedges for serving


Gather all ingredients.

Elements amassed to make one-pan shrimp and rice

Melt 1 tablespoon butter in a massive nonstick skillet over medium. Add onion, and cook, stirring now and again, till soft and translucent, approximately three minutes. Add garlic, and prepare dinner, stirring constantly, until garlic is fragrant and onions are lightly browned, approximately 1 minute. Stir in wine, and prepare dinner, stirring now and again, until wine is reduced with the aid of 1/2, about three mins.

Cooked onion and garlic, simmering in wine until reduced

Stir in bird stock, lemon zest, salt, and black pepper. Bring to a boil over medium, and stir in rice. Cover and decrease warmth to low. Simmer, undisturbed, until rice is simply cooked thru, nine to 10 minutes. Add shrimp to rice in a fair layer; drizzle with lemon juice, and dot with last four tablespoons butter. Cover and maintain to cook dinner over medium until shrimp and rice are cooked through, five to 6 mins.

Rice, shrimp and butter added to skillet

Remove from warmth. Stir in Parmesan cheese and basil. Garnish with lemon wedges and basil leaves.