Ingredients:

  • 1.5 cups (300g) long-grain white rice
  • 2.25 cups (530ml) water
  • 0.5 tsp (3g) salt
  • 1 tbsp (14g) unsalted butter
  • 1 lb (450g) large shrimp, peeled and deveined
  • 3 tbsp (42g) unsalted butter
  • 4 cloves (20g) garlic, minced
  • 0.5 cup (120ml) heavy cream
  • 0.25 cup (25g) parmesan cheese, grated
  • 0.5 tsp (2g) smoked paprika
  • 0.5 tsp (2g) salt
  • 0.25 tsp (1g) black pepper
  • 1 tbsp (15ml) fresh lemon juice
  • 2 tbsp (8g) fresh parsley, chopped

Instructions:

  1. Rinse long-grain white rice under cold water until clear. Combine rice, water, salt, and 14g butter in a saucepan. Bring to a boil, cover, and simmer for 15 minutes. Remove from heat and let sit undisturbed for 5 minutes before fluffing.
  2. Pat shrimp dry with paper towels. Season with salt, black pepper, and smoked paprika.
  3. Heat 1 tbsp of butter in a skillet over medium-high heat. Sear shrimp in a single layer for 1-2 minutes per side until golden-brown. Remove shrimp from the pan and set aside.
  4. Reduce skillet heat to medium and add the remaining 2 tbsp of butter. Sauté minced garlic for 60 seconds until fragrant.
  5. Pour in heavy cream and simmer for 2 minutes. Stir in parmesan cheese until melted and the sauce thickens.
  6. Return shrimp to the pan, toss to coat, and stir in lemon juice and chopped parsley.