Easy Lemon Butter Shrimp with Rice
Serves 4
5 mins prep
25 mins cook
30 mins total
These lemon butter shrimp are perfectly garlicky, zesty, and saucy, extra delicious with a bite of arugula and served over fluffy rice.
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Prepare the Success Boil-in-Bag Jasmine Rice according to package directions.
2 Success Boil-in-Bag Jasmine Rice
Meanwhile, in a large skillet melt butter with olive oil over medium heat. Stir in garlic and crushed red pepper and sauté until fragrant.
3 butter
2 olive oil
4 garlic
0.25 crushed red pepper
Add wine, season with salt and pepper, and simmer until wine is reduced by about half.
0.5 white wine
0.5 kosher salt
0.25 black pepper
Add shrimp and cook until just pink on each side, about 2-3 minutes per side. Make sure not to overcook them.
1.5 large shrimp (21-30 size)
Stir in lemon juice, lemon zest, parsley, and additional black pepper if desired. Stir until shrimp are coated in the sauce then remove from heat.
1 lemon
0.25 parsley
Toss the arugula with some olive oil, lemon juice, and black pepper.
0 arugula
0 olive oil
Add rice to plate, top with some of the arugula and then the shrimp. Spoon over remaining sauce and garnish with basil, chives, and lemon wedges.
0 basil, chives
