Shrimp Scampi Over Rice
Elevate your dinner table with this elegant yet easy Shrimp Scampi Over Rice recipe—a perfect balance of sophistication and simplicity. Juicy, tender shrimp are sautéed in a luscious garlicky butter sauce, enhanced with a splash of zesty lemon juice, dry white wine (or chicken broth), and a hint of optional red pepper flakes for a subtle kick. The shrimp are then served over a bed of fluffy, perfectly steamed white rice, creating a satisfying base that soaks up every drop of the flavorful sauce. With just 30 minutes from prep to plate, this dish is ideal for busy weeknights or impressing guests at a dinner party. Garnished with fresh parsley for a vibrant finish, this versatile and gluten-free meal is a showstopper that’s as comforting as it is delicious.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 cloves fresh garlic, minced
- 0.5 cup dry white wine (or chicken broth)
- 2 tablespoons lemon juice, freshly squeezed
- 0.25 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup white rice
- 2 cups water
Instructions
Start by preparing the rice. Rinse 1 cup of white rice under cold water until the water runs clear, then combine it with 2 cups of water in a medium saucepan. Bring the water to a boil over high heat.
Once boiling, reduce the heat to low, cover the saucepan, and simmer for 15-18 minutes, or until the rice is tender and all the water is absorbed. Remove from heat and let it rest, covered, for 5 minutes before fluffing with a fork.
While the rice cooks, prepare the shrimp scampi. Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
Add the minced garlic (4 cloves) to the skillet and sauté for about 30 seconds, or until fragrant, being careful not to let it burn.
Add the shrimp to the skillet in a single layer. Sprinkle them with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook for 2-3 minutes on one side, then flip them over.
Pour in 1/2 cup of dry white wine (or chicken broth) and let it simmer for 2-3 minutes until reduced slightly. Stir in 2 tablespoons of fresh lemon juice and 1/4 teaspoon of red pepper flakes (if using).
Add the remaining 2 tablespoons of butter to the skillet and stir until it melts into the sauce. Sprinkle the dish with 2 tablespoons of fresh chopped parsley, then remove the skillet from the heat.
To assemble, spoon the cooked rice onto serving plates or bowls. Top the rice with the shrimp scampi and spoon the garlicky butter sauce over each serving.
Serve immediately with additional lemon wedges on the side, if desired, and enjoy!
Nutrition Facts
Calories |
1438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.9 g | 100% | |
| Saturated Fat | 32.9 g | 164% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 981 mg | 327% | |
| Sodium | 1720 mg | 75% | |
| Total Carbohydrate | 55.7 g | 20% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 2.3 g | ||
| Protein | 114.8 g | 230% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 416 mg | 32% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1485 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
