Shrimp Scampi Over Rice
Elevate your dinner table with this elegant yet easy Shrimp Scampi Over Rice recipe—a perfect balance of sophistication and simplicity. Juicy, tender shrimp are sautéed in a luscious garlicky butter sauce, enhanced with a splash of zesty lemon juice, dry white wine (or chicken broth), and a hint of optional red pepper flakes for a subtle kick. The shrimp are then served over a bed of fluffy, perfectly steamed white rice, creating a satisfying base that soaks up every drop of the flavorful sauce. With just 30 minutes from prep to plate, this dish is ideal for busy weeknights or impressing guests at a dinner party. Garnished with fresh parsley for a vibrant finish, this versatile and gluten-free meal is a showstopper that’s as comforting as it is delicious.
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Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 cloves fresh garlic, minced
- 0.5 cup dry white wine (or chicken broth)
- 2 tablespoons lemon juice, freshly squeezed
- 0.25 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup white rice
- 2 cups water
Directions
Step 1
Start by preparing the rice. Rinse 1 cup of white rice under cold water until the water runs clear, then combine it with 2 cups of water in a medium saucepan. Bring the water to a boil over high heat.
Step 2
Once boiling, reduce the heat to low, cover the saucepan, and simmer for 15-18 minutes, or until the rice is tender and all the water is absorbed. Remove from heat and let it rest, covered, for 5 minutes before fluffing with a fork.
Step 3
While the rice cooks, prepare the shrimp scampi. Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
Step 4
Add the minced garlic (4 cloves) to the skillet and sauté for about 30 seconds, or until fragrant, being careful not to let it burn.
Step 5
Add the shrimp to the skillet in a single layer. Sprinkle them with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook for 2-3 minutes on one side, then flip them over.
Step 6
Pour in 1/2 cup of dry white wine (or chicken broth) and let it simmer for 2-3 minutes until reduced slightly. Stir in 2 tablespoons of fresh lemon juice and 1/4 teaspoon of red pepper flakes (if using).
Step 7
Add the remaining 2 tablespoons of butter to the skillet and stir until it melts into the sauce. Sprinkle the dish with 2 tablespoons of fresh chopped parsley, then remove the skillet from the heat.
Step 8
To assemble, spoon the cooked rice onto serving plates or bowls. Top the rice with the shrimp scampi and spoon the garlicky butter sauce over each serving.
Step 9
Serve immediately with additional lemon wedges on the side, if desired, and enjoy!
Nutrition Facts
| Serving size | (1347.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1437.7 |
| Total Fat 77.9g | 0% |
| Saturated Fat 32.9g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 981.3mg | 0% |
| Sodium 1720.4mg | 0% |
| Total Carbohydrate 55.7g | 0% |
| Dietary Fiber 1.4g | 0% |
| Total Sugars 2.3g | |
| Protein 114.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 415.6mg | 0% |
| Iron 3.1mg | 0% |
| Potassium 1485.1mg | 0% |
Source of Calories