Ingredients
Method
- Melt 2 tablespoons of butter in a large skillet over medium heat.
- Add garlic and red pepper flakes; sauté for 1-2 minutes until fragrant.
- Add shrimp and season with salt, pepper, and paprika; cook for 3-4 minutes until shrimp are pink.
- Remove shrimp from skillet and set aside.
- In the same skillet, add rinsed rice and stir to coat with butter and garlic.
- Pour in chicken broth and bring to a boil; reduce heat to low and cover.
- Cook rice for 15-18 minutes or until liquid is absorbed and rice is tender.
- Stir in thawed peas and reserved shrimp; cook for an additional 2-3 minutes until heated through.
- Remove from heat, stir in remaining butter and parsley, and serve warm.
Nutrition
Notes
Ingredient Flexibility: I often use vegetable broth instead of chicken broth when I want to keep this dish vegetarian, and it works just as well for flavoring the rice.
Storage Tip: This stores beautifully in the fridge for up to three days.
I reheat it gently in a covered skillet with a tiny splash of water or broth to keep the rice from drying out.
Make-
Ahead Strategy: You can prep the garlic and parsley ahead of time.
I sometimes also thaw the peas in the fridge overnight, which helps them heat through more quickly and evenly in the final step.
Common Mistake: The most important step is to remove the shrimp after they turn pink.
If you leave them in to cook with the rice, they become tough and rubbery.
I've learned this the hard way.
Serving Suggestion: I love to finish this with a big squeeze of fresh lemon juice right at the table.
It brightens up all the rich, garlicky flavors perfectly.
Equipment Note: Any large, lidded skillet will work, but I find a 12-inch pan gives the rice plenty of room to cook evenly without steaming itself into a mushy layer.