Ingredients:

  • 1.5 cups (300g) Basmati rice, rinsed
  • 2.25 cups (540ml) Chicken bone broth
  • 1 tbsp (15ml) Extra virgin olive oil
  • 2 tbsp Fresh parsley, finely minced
  • 1 tbsp Fresh cilantro, finely minced
  • 1 tsp Lemon zest
  • 0.5 tsp Salt
  • 1.5 lbs (680g) Large shrimp, peeled and deveined
  • 4 tbsp (56g) Unsalted butter, divided
  • 5 cloves Garlic, smashed and minced
  • 0.5 cup (120ml) Heavy cream
  • 0.25 cup (25g) Freshly grated Parmesan cheese
  • 0.5 tsp Red pepper flakes
  • 0.25 tsp Black pepper
  • 1 unit Lemon wedges for serving

Instructions:

  1. Heat olive oil in a saucepan over medium heat. Add the rinsed rice and toast for 2 minutes until nutty. Pour in the broth and salt. Bring to a boil, then reduce to a low simmer, cover, and cook for 15 minutes.
  2. Remove rice from heat, let sit for 5 minutes, then fluff with a fork and fold in the fresh parsley, cilantro, and lemon zest.
  3. Pat shrimp dry with paper towels and season with black pepper and red pepper flakes. Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add shrimp in a single layer and sear for 2 minutes per side until opaque and pink. Remove shrimp from skillet and set aside.
  4. In the same skillet, reduce heat to medium and add the remaining 2 tablespoons of butter and minced garlic. Sauté for 1 minute until fragrant. Pour in the heavy cream. Bring to a gentle simmer for 2 minutes.
  5. Whisk in the Parmesan cheese until melted and smooth. Return the shrimp to the skillet, tossing to coat in the sauce for 1 minute until the sauce clings to the shrimp like a warm blanket. Serve immediately over the prepared herb rice with lemon wedges.