Pesto-Butter Shrimp and Broccoli with Garlic Rice
By Jessica RudolphPublished on July 2, 2024
Time
50 Minutes
Yield
Serves 4
Ingredients
8 tablespoons unsalted butter, divided6 garlic cloves, minced1½ teaspoons table salt, divided1½ cups long-grain white rice 2¼ cups chicken broth 12 ounces broccoli florets, cut into 1-inch pieces2 tablespoons water ½ teaspoon pepper, divided1 pound extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed¼ cup pesto
Before You Begin
Use pesto from the refrigerated section of the supermarket—it has a fresher flavor than shelf-stable pesto. Serve with lemon wedges.
Instructions
- Melt 3 tablespoons butter in large saucepan over medium-high heat. Add garlic and ¾ teaspoon salt and cook until garlic turns light golden, 1 to 3 minutes. Add rice and cook, stirring frequently, until edges are translucent, about 2 minutes. Stir in broth and bring to boil. Cover, reduce heat to low, and cook until liquid is absorbed, 20 minutes. Keep covered and let stand off heat for 10 minutes.
- Melt 1 tablespoon butter in 12-inch nonstick skillet over medium-high heat. Add broccoli, water, ¼ teaspoon pepper, and ¼ teaspoon salt. Cook, covered, for 4 minutes, stirring occasionally. Uncover and continue to cook until broccoli is crisp-tender and beginning to brown, 2 to 3 minutes longer. Transfer broccoli to large bowl.
- Season shrimp with remaining ½ teaspoon salt and ¼ teaspoon pepper. Melt 1 tablespoon butter in now-empty skillet. Add shrimp and cook, stirring occasionally, until shrimp are just cooked through, 3 to 5 minutes. Transfer shrimp to bowl with broccoli. Melt remaining 3 tablespoons butter in now-empty skillet and stir in pesto. Serve shrimp and broccoli over rice, drizzled with pesto butter.
Time
50 MinutesYield
Serves 4Ingredients
8 tablespoons unsalted butter, divided
6 garlic cloves, minced
1½ teaspoons table salt, divided
1½ cups long-grain white rice
2¼ cups chicken broth
12 ounces broccoli florets, cut into 1-inch pieces
2 tablespoons water
½ teaspoon pepper, divided
1 pound extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed
¼ cup pesto
Ingredients
8 tablespoons unsalted butter, divided
6 garlic cloves, minced
1½ teaspoons table salt, divided
1½ cups long-grain white rice
2¼ cups chicken broth
12 ounces broccoli florets, cut into 1-inch pieces
2 tablespoons water
½ teaspoon pepper, divided
1 pound extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed
¼ cup pesto
Ingredients
8 tablespoons unsalted butter, divided
6 garlic cloves, minced
1½ teaspoons table salt, divided
1½ cups long-grain white rice
2¼ cups chicken broth
12 ounces broccoli florets, cut into 1-inch pieces
2 tablespoons water
½ teaspoon pepper, divided
1 pound extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed
¼ cup pesto
Why This Recipe Works
We stirred store-bought pesto into melted butter to make a flavorful finishing drizzle for simple sautéed shrimp and broccoli.
Before You Begin
Use pesto from the refrigerated section of the supermarket—it has a fresher flavor than shelf-stable pesto. Serve with lemon wedges.
Instructions
- Melt 3 tablespoons butter in large saucepan over medium-high heat. Add garlic and ¾ teaspoon salt and cook until garlic turns light golden, 1 to 3 minutes. Add rice and cook, stirring frequently, until edges are translucent, about 2 minutes. Stir in broth and bring to boil. Cover, reduce heat to low, and cook until liquid is absorbed, 20 minutes. Keep covered and let stand off heat for 10 minutes.
- Melt 1 tablespoon butter in 12-inch nonstick skillet over medium-high heat. Add broccoli, water, ¼ teaspoon pepper, and ¼ teaspoon salt. Cook, covered, for 4 minutes, stirring occasionally. Uncover and continue to cook until broccoli is crisp-tender and beginning to brown, 2 to 3 minutes longer. Transfer broccoli to large bowl.
- Season shrimp with remaining ½ teaspoon salt and ¼ teaspoon pepper. Melt 1 tablespoon butter in now-empty skillet. Add shrimp and cook, stirring occasionally, until shrimp are just cooked through, 3 to 5 minutes. Transfer shrimp to bowl with broccoli. Melt remaining 3 tablespoons butter in now-empty skillet and stir in pesto. Serve shrimp and broccoli over rice, drizzled with pesto butter.
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