Ingredients:

  • 1 1/2 cups long-grain white rice (uncooked) — 1 1/2 cups (≈270–285 g)
  • 3 cups low-sodium chicken or vegetable broth — 3 cups (720 ml)
  • 1 tablespoon olive oil — 1 tbsp (15 ml)
  • 1/2 teaspoon kosher salt (reduce if broth is salty) — 1/2 tsp (2.5 g)
  • 1/4 teaspoon black pepper — 1/4 tsp
  • 1 lb large shrimp, peeled and deveined (about 16–20 count) — 450 g
  • 1 cup frozen peas (no need to thaw) — 1 cup (≈140–150 g)
  • 2 tablespoons unsalted butter — 2 tbsp (28 g)
  • 2 cloves garlic, minced (or 1 tbsp jarred) — ~2 cloves (6 g)
  • 1/2 teaspoon smoked or sweet paprika — 1/2 tsp
  • Pinch red pepper flakes (optional) — 1/8–1/4 tsp
  • Zest and juice of 1 lemon — zest + ~2 tbsp (30 ml) juice
  • 2 tablespoons chopped fresh parsley (or cilantro) — 2 tbsp (8 g)
  • Salt & black pepper to taste
  • Optional: 1/4 cup grated Parmesan or 2 tbsp heavy cream (for a richer finish)

Instructions:

  1. Prepare rice base: Heat olive oil in a large deep skillet over medium heat. Add rice and toast 1–2 minutes, stirring, until edges look slightly translucent and nutty-smelling.
  2. Add broth, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Bring to a boil, then reduce to a gentle simmer and cover. Simmer 15–18 minutes for long-grain white rice until liquid is absorbed and rice is tender.
  3. Season shrimp: While the rice starts, pat shrimp dry and toss in a small bowl with smoked paprika, a pinch of salt, black pepper, and red pepper flakes if using.
  4. Sauté aromatics: In a small pan or once rice is nearly done, melt butter over medium heat. Add minced garlic and cook 30–45 seconds until fragrant, taking care not to brown the garlic.
  5. Cook shrimp & peas: Add seasoned shrimp to the butter and sauté about 1.5–2 minutes per side (3–4 minutes total) until shrimp are opaque and just curled. In the last minute of cooking, stir in frozen peas and cook until heated through.
  6. Combine and finish: When rice is done, fluff with a fork. Fold cooked shrimp and peas into the rice or spoon shrimp and peas on top. Add lemon zest, lemon juice, and chopped parsley. Stir in optional Parmesan or cream if desired. Taste and adjust salt and pepper.
  7. Rest and serve: Let the dish rest, covered, 2–3 minutes to meld flavors. Serve hot with extra lemon wedges.