Description
Hey there, friend! Olivia here, apron dusted with flour and a heart full of excitement. Imagine plump, juicy shrimp swimming in a zesty garlic butter sauce, served over vibrant tomato-infused rice studded with sweet peas. This one-pan wonder is the ultimate weeknight hero—comforting, flavorful, and ready in under an hour. Whether you’re cooking for loved ones or treating yourself, this dish is a celebration of joy, flavor, and that proud “I made this!” moment. Let’s get cooking!
Ingredients
For the Rice
-
2½ cups long-grain white rice (jasmine or basmati)
-
1 onion, finely chopped
-
4 cloves garlic, crushed (divided)
-
½ cup white wine (or extra stock + 1 tbsp lemon juice)
-
400g (14 oz) crushed tomatoes (San Marzano preferred)
-
4 cups chicken or fish stock
-
2 cups frozen peas (no need to thaw)
-
Salt & pepper, to taste
-
1 tbsp olive oil
For the Shrimp & Sauce
-
500g (1 lb) raw peeled and deveined shrimp (tails on/off your choice)
-
Salt & pepper
-
1 tbsp olive oil
-
2 tbsp butter
-
4 cloves garlic, crushed (remaining)
-
½ cup white wine
-
½ cup chicken or fish stock
-
1 tbsp lemon juice
-
Optional: pinch red pepper flakes for heat
Instructions
1. Cook the Rice Base
-
Heat 1 tbsp olive oil in a large deep skillet or Dutch oven over medium heat.
-
Sauté the onion for 3-4 minutes until translucent.
-
Add 4 crushed garlic cloves, stir 30 seconds until fragrant (don’t burn!).
-
Stir in rice, coating each grain well, cook 1-2 minutes until edges turn translucent.
-
Pour in ½ cup white wine, let it bubble and reduce by half, scraping up any brown bits.
-
Add crushed tomatoes, stock, peas, salt, and pepper. Bring to a lively simmer.
-
Cover tightly, reduce heat to low, and cook 15-20 minutes without stirring or peeking until rice is tender and liquid absorbed.
2. Sear the Shrimp
-
While rice cooks, heat 1 tbsp olive oil in a separate skillet over medium-high heat.
-
Pat shrimp dry, season with salt and pepper.
-
Place shrimp in a single layer, cook 1-2 minutes per side until just opaque and golden. Remove and set aside.
3. Make the Garlic Butter Sauce
-
In the same skillet, melt butter over medium heat.
-
Add remaining 4 crushed garlic cloves, sauté 30 seconds until golden.
-
Pour in ½ cup white wine and ½ cup stock, simmer 3-4 minutes until reduced by a third.
-
Stir in lemon juice and optional red pepper flakes. Taste and adjust seasoning.
4. Combine & Serve
-
Fold shrimp gently into the garlic butter sauce to warm through.
-
Spoon tomato rice onto plates or bowls, top with shrimp and drizzle extra sauce.
-
Garnish with fresh parsley, chives, and lemon wedges.
Notes
-
Rinse rice to remove starch for fluffier results.
-
Pat shrimp dry for perfect sear—avoid overcrowding skillet.
-
Use a tight-fitting lid on rice pot for even cooking.
-
Leftover rice? Add a splash of stock and steam off-heat for 5 minutes.
-
No wine? Substitute with extra stock + lemon juice.
-
Add veggies like zucchini or diced bell peppers for variety.
- Prep Time: 10 minutes
Nutrition
- Calories: 420cal Per Serving
- Fat: 17g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 28g