Shrimp Scampi with Rice

Ingredients

Instructions

1. 1

   COOK THE RICE: Bring 4 cups water to a boil with 1/2 tsp salt. Add jasmine rice, stir once, cover, and reduce heat to low. Cook 15-18 minutes until water is absorbed and rice is fluffy. Remove from heat and keep covered until serving.

2. 2

   PREP THE SHRIMP: Pat shrimp very dry with paper towels - this is crucial for a good sear instead of steaming. Season both sides generously with salt and pepper.

3. 3

   SEAR THE SHRIMP: Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat until the butter foams. Add shrimp in a single layer (work in batches if crowded). Cook 1-2 minutes per side until pink and lightly golden. Don't overcook - they'll finish in the sauce. Transfer to a plate.

4. 4

   COOK THE GARLIC: Reduce heat to medium. Add remaining 4 tablespoons butter to the pan. When melted, add thinly sliced garlic. Cook 2-3 minutes, stirring frequently, until garlic is softened and just starting to turn golden. Don't let it brown or burn - burned garlic is bitter.

5. 5

   BUILD THE SAUCE: Add white wine and red pepper flakes. Increase heat to medium-high and let simmer vigorously for 3-4 minutes until reduced by about half. The alcohol should cook off and the sauce should thicken slightly.

6. 6

   ADD LEMON: Remove pan from heat momentarily. Stir in lemon juice and lemon zest. Return the seared shrimp and any accumulated juices to the pan. Return to medium heat.

7. 7

   FINISH: Toss shrimp in the sauce for 1-2 minutes to heat through and coat with the buttery sauce. Remove from heat. Add fresh parsley and toss to combine. Taste and adjust salt and lemon as needed.

8. 8

   SERVE: Divide fluffy rice among plates or shallow bowls. Spoon shrimp and generous amounts of the garlicky butter sauce over the rice. Garnish with extra parsley and lemon wedges. Serve immediately while hot.