Description
One Pan Creamy Shrimp and Rice is a comforting and flavorful dish that combines juicy shrimp, tender rice, and a rich, creamy sauce, all made in one pan. Perfect for busy weeknights or special occasions with minimal cleanup.
Ingredients
- 1 lb large shrimp (peeled and deveined)
- 1 tablespoon olive oil
- 1/2 cup onion (diced)
- 2 cloves garlic (minced)
- 1 cup long-grain white rice
- 2 cups chicken broth (or vegetable broth for a lighter flavor)
- 1 cup heavy cream (or half-and-half for a lighter version)
- 1 tablespoon lemon juice (freshly squeezed)
- 1 teaspoon dried thyme (or fresh thyme if preferred)
- Salt and pepper to taste
- Fresh parsley (chopped, for garnish)
- Lemon wedges (for garnish)
Instructions
- Heat 1 tablespoon of olive oil in a large skillet or sauté pan over medium-high heat. Add the shrimp and cook for 1-2 minutes per side, until they turn pink and opaque. Remove the shrimp from the pan and set aside.
- In the same pan, add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds, until fragrant.
- Stir in the rice and cook for 1-2 minutes, letting it lightly toast and absorb the flavors from the onions and garlic. Add the chicken broth, heavy cream, lemon juice, and dried thyme. Stir and bring to a simmer.
- Reduce the heat to low, cover the pan, and let the rice cook for 15-18 minutes, or until the liquid is absorbed and the rice is tender. Check halfway through and add a little more broth or water if necessary.
- Once the rice is cooked, add the cooked shrimp back into the pan and stir to combine. Cover and let everything sit for 2-3 minutes to ensure the shrimp are heated through and the flavors meld together.
- Taste the dish and adjust seasoning with salt and pepper. Garnish with fresh parsley and serve with lemon wedges.
Notes
For a spicy version, add red pepper flakes, cayenne pepper, or a diced jalapeño when sautéing the onions and garlic.Add vegetables like spinach, peas, or bell peppers for added nutrition and color. Stir them in with the rice.If using brown rice, increase the cooking time to 40-45 minutes and adjust the liquid accordingly.This dish can be made with chicken, tofu, or sausage as protein substitutes.If you prefer a dairy-free version, use coconut milk or another non-dairy milk in place of the heavy cream.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sugar: 3g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 175mg
