Shrimp and Rice Skillet Recipe

Ingredients

Vegetables and Herbs

• 1 zucchini chopped
• 2 cloves garlic minced
• 1 cup halved cherry tomatoes
• fresh basil for garnish

Pantry Ingredients

• 1 tbsp olive oil
• 2 tsp Italian seasoning
• 1/2 tsp salt
• 1/2 tsp black pepper
• pinch red pepper flakes
• 2 tbsp tomato paste
• 1 cup white rice
• 3 cups chicken broth

Protein

• 1 lb shrimp peeled and deveined

Instructions

1. Heat olive oil in a large pan over medium heat. Add the chopped zucchini and sauté for 2-3 minutes, tossing occasionally until just tender.
2. Stir in the minced garlic, Italian seasoning, salt, black pepper, red pepper flakes, and tomato paste. Cook together for 1-2 minutes to develop flavor.
3. Add the white rice to the pan and toast it for one minute, stirring frequently. Then pour in the chicken broth and stir to combine.
4. Bring the mixture to a gentle boil, then cover the pan. Cook for 10-12 minutes, stirring every 1-2 minutes to prevent sticking. The rice should absorb the broth and become tender.
5. Stir in the halved cherry tomatoes and peeled, deveined shrimp. Continue cooking for 3-4 minutes until the shrimp turns opaque and is cooked through.
6. Remove from heat. Garnish with fresh basil leaves and serve hot.

Notes

• Use medium or long grain white rice for best results; rinse rice if desired for fluffier texture.
• For a spicier dish, increase the amount of red pepper flakes or add a diced fresh chili.
• Shrimp can be substituted with peeled scallops or diced chicken if preferred.
• To make this recipe gluten free, ensure chicken broth is gluten free.
• Stirring frequently during rice cooking prevents rice from sticking and helps even cooking.