Shrimp Scampi over Basmati Rice

• Gluten free

• Seafood

  • 1 lb Shrimp, medium

• Produce

  • 4 Garlic cloves
  • 1 tsp Lemon, zest
  • 1 Lemon, Juice of
  • 1/4 cup Parsley, fresh
  • 1/2 cup Shallots

• Canned Goods

  • 1/2 cup Chicken stock, low sodium

• Pasta & Grains

  • 1 cup Basmati rice

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 Kosher salt

• Oils & Vinegars

  • 1 Olive oil, Extra Virgin

• Dairy

  • 4 tbsp Butter

• Beer, Wine & Liquor

  • 1/2 cup White wine, dry

Found on delish.com

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

Directions

• 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.