Lemon Shrimp with Parmesan Rice

 Lemon Shrimp with Parmesan Rice 

It’s fast and simple. Takes only about 10 minutes from skillet to table.  The creamy Parmesan Rice has so much flavor from garlic and freshly grated Parmesan cheese plus just a touch of lemon juice.  And the Shrimp make it the perfect dish for any time.  Add some peas or asparagus and you have a gourmet meal! 

Lemon Shrimp with Parmesan Rice 

2 cups uncooked white rice

2 cups chicken broth

½ cup frozen peas (optional)

2 tablespoons butter

2 tablespoons olive oil

1 pound uncooked medium shrimp peeled and de veined

2 teaspoons minced garlic

2 tablespoons lemon juice

¼ teaspoon pepper

½ cup shredded Parmesan cheese

2 tablespoons grated Pecorino Romano cheese

2 tablespoons minced fresh parsley

Salt and pepper to taste

In a small saucepan, bring broth to a boil. Stir in rice and peas and boil for one minute; cover and remove from the heat. Let stand for 5 minutes.

Meanwhile, in a large skillet, cook shrimp and onions in butter and oil over medium heat until shrimp turn pink. Add garlic; cook 1 minute longer. Stir in lemon juice and pepper. Add rice and peas to skillet and stir well. Stir in grated cheeses and sprinkle with parsley.  Enjoy!

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