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Gallery One-Pan Lemon Shrimp and Rice with Pesto Credit: Johnny Miller Recipe Summary prep: 20 mins total: 50 mins Servings: 4
Ingredients Ingredient Checklist 3 tablespoons extra-virgin olive oil, divided 1 large shallot, thinly sliced (1/2 cup) 1 yellow summer squash, cut into 1/2-inch pieces (1 1/4 cups) Kosher salt and freshly ground pepper 1/2 cup dry white wine, such as Sauvignon Blanc 1 cup long-grain white rice 12 ounces peeled, deveined large shrimp 1/4 cup pesto 2 tablespoons fresh lemon juice, plus wedges for serving Fresh basil leaves, for serving
Gallery One-Pan Lemon Shrimp and Rice with Pesto Credit: Johnny Miller
Recipe Summary prep: 20 mins total: 50 mins Servings: 4
Gallery
One-Pan Lemon Shrimp and Rice with Pesto Credit: Johnny Miller
One-Pan Lemon Shrimp and Rice with Pesto
Credit: Johnny Miller
One-Pan Lemon Shrimp and Rice with Pesto
Recipe Summary prep: 20 mins total: 50 mins Servings: 4
Recipe Summary
prep: 20 mins total: 50 mins
Servings: 4
prep: 20 mins
total: 50 mins
prep:
20 mins
total:
50 mins
Servings: 4
4
Ingredients
Ingredients
- 3 tablespoons extra-virgin olive oil, divided 1 large shallot, thinly sliced (1/2 cup) 1 yellow summer squash, cut into 1/2-inch pieces (1 1/4 cups) Kosher salt and freshly ground pepper 1/2 cup dry white wine, such as Sauvignon Blanc 1 cup long-grain white rice 12 ounces peeled, deveined large shrimp 1/4 cup pesto 2 tablespoons fresh lemon juice, plus wedges for serving Fresh basil leaves, for serving
Directions
Preheat oven to 375°F. Heat 2 tablespoons oil in an ovenproof straight-sided skillet over medium-high. Add shallot; cook, stirring occasionally, until translucent, 2 to 3 minutes. Add squash, season with salt and pepper, and cook until beginning to soften, 1 to 2 minutes.
Add wine; cook, stirring, until mostly evaporated, about 2 minutes. Stir in rice, 2 1/2 cups water, and 1 teaspoon salt. Bring mixture to a boil over medium-high heat, then cover and transfer to oven. Bake 25 minutes.
Season shrimp and nestle into skillet. Cover, return to oven, and bake until shrimp are opaque and rice has absorbed liquid, 5 to 6 minutes. Let stand 5 minutes, then fluff with a fork. In a small bowl, whisk together pesto, lemon juice, and remaining 1 tablespoon oil; drizzle over shrimp and rice. Serve with basil and lemon wedges.
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All Reviews for One-Pan Lemon Shrimp and Rice with Pesto
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for One-Pan Lemon Shrimp and Rice with Pesto
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
