# What You'll Need:
→ Seafood
01 - 1 pound large shrimp, peeled and deveined
→ Rice and Dairy
02 - 1 cup long-grain white rice
03 - 3 cups low-sodium chicken or vegetable broth
04 - 1 cup freshly grated Parmesan cheese
05 - 2 tablespoons unsalted butter
→ Vegetables & Aromatics
06 - 1 small onion, finely chopped
07 - 3 cloves garlic, minced
08 - 1 cup frozen peas, thawed
09 - 1/4 cup chopped fresh parsley
→ Oils & Seasonings
10 - 2 tablespoons olive oil
11 - 1/2 teaspoon salt, plus more to taste
12 - 1/4 teaspoon black pepper
13 - 1/4 teaspoon crushed red pepper flakes, optional
14 - Zest of 1 lemon
# Steps to Follow:
01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp, season with salt and pepper, and cook for 2 to 3 minutes per side, until pink. Transfer shrimp to a plate and set aside.
02 - Add the remaining olive oil and butter to the skillet. Sauté onion for 2 to 3 minutes until translucent. Stir in garlic and cook for 1 minute.
03 - Add rice to the skillet and stir until well coated with oil and butter. Pour in broth, bring to a gentle simmer. Reduce heat to low, cover, and cook for 15 minutes.
04 - Stir in thawed peas. Cover and continue cooking for 3 to 5 minutes until rice is tender and liquid is mostly absorbed.
05 - Remove skillet from heat. Stir in Parmesan cheese, lemon zest, and chopped parsley. Adjust seasoning with additional salt and pepper to taste.
06 - Return cooked shrimp to the skillet, nestling them over the rice. Cover and let stand for 2 minutes to rewarm.
07 - Dish hot, optionally garnished with extra Parmesan and parsley.
