One-Skillet Shrimp and Rice with Spinach and Artichokes recipe

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Ingredients

2 tablespoons extra-virgin olive oil
3 cloves garlic, chopped
1 pound medium raw shrimp, peeled and deveined
1 lemon, zested and juiced
1 ¾ cups chicken broth
1 cup basmati rice
1 tablespoon butter
1 teaspoon salt
2 cups artichoke hearts
2 cups fresh baby spinach
½ cup sliced green onion

Nutrition Info

369.7 calories
carbohydrate: 43.9 g
cholesterol: 182.4 mg
fat: 11.6 g
fiber: 2.8 g
protein: 24.2 g
saturatedFat: 3.2 g
servingSize: -
sodium: 1321.2 mg
sugar: 0.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a large skillet over medium-high heat. Add garlic, saute until fragrant, about 2 minutes. Add shrimp, lemon zest, and lemon juice, saute until shrimp turn opaque, about 2 minutes.

  2. Stir chicken broth, basmati rice, butter, and salt into the skillet. Reduce heat to low, simmer until rice absorbs broth, about 15 minutes. Add artichokes on top, simmer until heated through, about 5 minutes. Spread spinach and green onion over artichokes. Cook until spinach wilts, 3 to 5 minutes, fold into the rice mixture.

Recipe Yield

4 servings

Recipe Note

A hearty meal made in one skillet. Serve with a crusty bread. Great for an easy weeknight dinner, but special enough for holidays or dinner parties. Sprinkle grated Parmesan cheese on each serving as desired.

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