Shrimp Scampi over Basmati Rice

By CheeseDiva

Ingredients

• 1 c. basmati rice, rinsed
• extra-virgin olive oil
• 1 lb. medium shrimp, peeled and deveined
• kosher salt
• Freshly ground black pepper
• 4 tbsp. butter
• 4 garlic cloves, minced
• 1/2 c. diced shallots
• 1/2 c. dry white wine
• 1/2 c. low-sodium chicken stock
• 1 tsp. lemon zest
• Juice of 1 lemon
• 1/4 c. chopped fresh parsley, plus more for garnish

Preparation

Step 1

Steam rice according to packaged instructions; keep warm.
Meanwhile, in a large skillet, heat olive oil over medium-high heat. Rinse and dry shrimp and season with salt and pepper. When skillet is hot but not smoking, add shrimp and cook 1 minute per side until pink. Transfer to a plate.
Reduce heat to medium and add 2 tablespoons butter, garlic, and shallots and cook until garlic is tender, 2 minutes. Add wine, chicken stock, and 1 teaspoon salt; bring to a boil and simmer 5 minutes.
Add remaining butter, lemon zest, lemon juice, parsley, and shrimp. Toss together and serve immediately over steamed rice. Top with additional sauce and garnish with fresh parsley.