# Components:
→ Seafood
01 - 1 pound large shrimp, peeled and deveined
→ Rice and Dairy
02 - 1 cup long-grain white rice
03 - 3 cups low-sodium chicken broth or vegetable broth
04 - 1 cup freshly grated Parmesan cheese
05 - 2 tablespoons unsalted butter
→ Vegetables & Aromatics
06 - 1 small onion, finely chopped
07 - 3 cloves garlic, minced
08 - 1 cup frozen peas, thawed
09 - 1/4 cup chopped fresh parsley
→ Oils & Seasonings
10 - 2 tablespoons olive oil
11 - 1/2 teaspoon salt, plus more to taste
12 - 1/4 teaspoon black pepper
13 - 1/4 teaspoon crushed red pepper flakes, optional
14 - Zest of 1 lemon
# Directions:
01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Arrange shrimp in a single layer, season with salt and pepper, and cook for 2 to 3 minutes per side until pink and opaque. Remove shrimp and set aside.
02 - Add remaining tablespoon olive oil and unsalted butter to skillet. Sauté finely chopped onion for 2 to 3 minutes until translucent. Incorporate minced garlic and cook an additional minute.
03 - Stir in long-grain white rice, coating each grain thoroughly with the oil and butter. Pour in chicken or vegetable broth, increase heat to bring to a simmer, then reduce to low. Cover and let cook for 15 minutes.
04 - Uncover skillet and fold in thawed peas. Re-cover and cook for 3 to 5 minutes, until rice is tender and most liquid is absorbed.
05 - Remove skillet from heat. Stir in freshly grated Parmesan cheese, lemon zest, and chopped parsley. Adjust with additional salt and pepper if desired.
06 - Return cooked shrimp to skillet, nestling into Parmesan rice. Cover and rest for 2 minutes to rewarm shrimp through.
07 - Portion hot skillet contents onto plates and garnish with extra Parmesan and parsley if desired.
