Description
A flavorful and easy one-pan shrimp and rice skillet dish featuring sautéed zucchini, garlic, and cherry tomatoes simmered in a savory chicken broth with Italian seasoning and a hint of heat from red pepper flakes. Perfect for a quick and satisfying dinner.
Ingredients
Scale
Main Ingredients
- 1 tbsp olive oil
- 1 zucchini chopped
- 2 cloves garlic minced
- 2 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
- pinch red pepper flakes
- 2 tbsp tomato paste
- 1 cup white rice
- 3 cups chicken broth
- 1 cup halved cherry tomatoes
- 1 lb shrimp peeled and deveined
- fresh basil for garnish
Instructions
- Heat the Pan: Heat olive oil in a large pan over medium heat to prepare for sautéing the vegetables.
- Sauté Zucchini: Add the chopped zucchini to the pan and cook for 2-3 minutes, tossing occasionally to ensure even cooking and slight softening.
- Add Aromatics and Seasonings: Stir in the minced garlic, Italian seasoning, salt, black pepper, red pepper flakes, and tomato paste. Cook for 1-2 minutes, allowing the tomato paste to deepen in flavor.
- Toast the Rice: Add the white rice to the pan and toast it for 1 minute, stirring continuously to coat the grains with the seasonings and oil.
- Cook Rice with Broth: Pour in the chicken broth and stir. Bring the mixture to a gentle boil, then cover the pan and reduce heat to simmer. Cook for 10-12 minutes, stirring every 1-2 minutes to prevent sticking and ensure even cooking.
- Add Tomatoes and Shrimp: Incorporate the halved cherry tomatoes and raw shrimp into the pan. Continue cooking uncovered for 3-4 minutes, or until the shrimp turns opaque and the rice is fully tender.
- Garnish and Serve: Remove from heat, sprinkle fresh basil over the dish, and serve warm.
Notes
- Use medium-grain white rice for the best texture; long grain may be less creamy.
- Stir the rice regularly during cooking to prevent it from sticking to the pan bottom.
- Fresh shrimp is preferred, but frozen shrimp thawed completely works well too.
- Adjust red pepper flakes to control the spiciness according to your taste.
- For a vegetarian version, substitute chicken broth with vegetable broth and omit shrimp.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 140 mg
