One Pot Garlic Butter Shrimp and Rice

Instructions

1. Rinse the rice under cold water until the water runs clear. This helps to remove excess starch and prevents the rice from becoming sticky.
2. In a medium saucepan, bring 2 cups of water to a boil. Add 1/2 teaspoon of salt and the rinsed rice. Once boiling, reduce the heat to low, cover, and let simmer for about 15 minutes or until the water is absorbed and the rice is tender.
3. While the rice is cooking, heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat.
4. Add the minced garlic to the skillet and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic.
5. Add the shrimp to the skillet in a single layer. Season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Cook the shrimp for about 2-3 minutes on each side, until they are pink and opaque.
6. Once the shrimp are cooked, reduce the heat to low and add the remaining 2 tablespoons of butter. Stir until the butter is melted and the shrimp are well-coated.
7. Stir in the chopped parsley, reserving a little for garnish.
8. Fluff the cooked rice with a fork and divide equally among four plates. Top each serving with the garlic butter shrimp.
9. Garnish with the remaining parsley and serve with lemon wedges on the side.
10. Tip: If you prefer a more citrusy flavor, squeeze a lemon wedge over the shrimp and rice just before serving.