Ingredients
"1 cup long-grain white rice",
"1 pound shrimp, peeled and deveined",
"6 tablespoons butter",
"4 to 6 medium cloves garlic, crushed and minced",
"2 to 3 tablespoons fresh lemon juice",
"Salt and pepper to taste",
"pepper",
"1/3 cup fresh parsley, chopped"
Instructions
Gather the ingredients.
Cook the white rice according to package directions. Set aside and keep warm.
Rinse the shrimp under cold water. Pat dry with paper towels. Remove and discard the tails or leave on, as desired.
In a large skillet, heat butter over medium heat until it stops foaming, about 45 seconds.
Add the garlic and sauté until fragrant, 15 to 20 seconds. Add the shrimp and sauté over medium heat, turning frequently until the shrimp just turns pink, or about 3 minutes.
Add the lemon juice, salt, and pepper to taste. Toss to combine.
Spoon the rice into a serving dish. Top with the lemon-garlic shrimp, garnish with the parsley , and serve immediately.
Prep: PT20M
Cook: PT25M
Total: PT45M
Serves: 4