Shrimp Scampi and Rice
Shrimp scampi and rice is a delicious seafood dish that combines tender shrimp cooked in a garlicky, buttery sauce (that’s the scampi part) and served over or alongside rice.Traditionally, “shrimp scampi” is made by sautéing shrimp in butter, olive oil, garlic, white wine (or broth), lemon juice, and often a touch of parsley or red pepper flakes. The sauce is rich and aromatic, with a nice balance of brightness from the lemon and depth from the butter and garlic.When paired with rice, the grains soak up that flavorful sauce, making it extra comforting and filling — a twist on the more common shrimp scampi over pasta.
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Ingredients
For the rice
- 1 cup long-grain white rice (or jasmine rice)
- 2 cups low-sodium chicken broth (or water)
- 1 tablespoon butter
- ½ teaspoon salt
For the shrimp scampi
- 1½ pounds large shrimp peeled and deveined
- 2 tablespoons olive oil
- 3 tablespoons butter
- 4 cloves garlic finely minced
- ½ cup dry white wine (or seafood broth)
- 1 lemon juice, (about tbsp)
- 1/2 lemon zest (optional, adds brightness)
- ¼ teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
- 2 tablespoons fresh parsley chopped
Instructions
- Bring the broth, butter, and salt to a boil in a medium saucepan.
- Stir in the rice, reduce heat to low, cover, and let it cook until tender (about 15 minutes).
- Fluff with a fork, cover, and set aside.
- Pat shrimp dry and season lightly with salt and pepper.
- Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
- Add the shrimp in a single layer and cook for 1–2 minutes per side, until just pink. Remove and set aside.
- In the same skillet, add the garlic and sauté for 30 seconds until fragrant (don’t let it burn!).
- Pour in the white wine and let it simmer for 2–3 minutes, scraping up any tasty bits from the pan.
- Add lemon juice, zest, and crushed red pepper flakes.
- Stir in the remaining tablespoon of butter to finish the sauce.
- Return shrimp to the pan and toss in the sauce for 1–2 minutes to coat.
- Taste and adjust seasoning with salt or lemon juice if needed.
- Spoon rice onto plates or bowls and ladle the shrimp and garlicky sauce over the top.
- Garnish with chopped parsley — and maybe an extra lemon wedge on the side.
Disclaimer
Some parts of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 418kcal (21%)Carbohydrates: 45g (15%)Protein: 30g (60%)Fat: 10g (15%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 216mg (72%)Sodium: 1313mg (57%)Potassium: 453mg (13%)Fiber: 2g (8%)Sugar: 2g (2%)Vitamin A: 543IU (11%)Vitamin C: 19mg (23%)Calcium: 146mg (15%)Iron: 1mg (6%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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