Zesty One-Pan Lemon Garlic Shrimp & Rice

Searing the Shrimp

1. Heat the Pan. Place a large, oven‑safe skillet over medium‑high heat and add the olive oil. When the oil shimmers (about 2 minutes), it’s hot enough for a quick sear.
2. Sear the Shrimp. Add the seasoned shrimp in a single layer. Cook 2 minutes per side, just until they turn pink and develop a golden crust. Remove the shrimp and set aside; they will finish cooking later.
3. Deglaze with Garlic. Reduce heat to medium, add the minced garlic, and sauté for 30 seconds, stirring constantly to avoid burning. The garlic should become fragrant and lightly golden.

Cooking the Rice

1. Toast the Rice. Stir the rinsed rice into the pan, coating each grain with the garlic‑infused oil. Toast for 2 minutes; you’ll hear a faint nutty scent, indicating the rice is ready to absorb liquid.
2. Add Liquid. Pour in the chicken broth, lemon juice, and the remaining lemon zest. Bring the mixture to a gentle boil, then reduce to a simmer. Cover and let it cook for 15‑18 minutes, or until the liquid is absorbed and the rice is tender.

Finishing the Dish

1. Combine Shrimp and Butter. Return the seared shrimp to the pan, nestling them among the rice. Add the butter in small pieces, allowing it to melt and create a silky coating.
2. Optional Cheese. If using Parmesan, sprinkle it over the top now and stir gently; the cheese will melt into the sauce, adding depth and a subtle creaminess.
3. Finish in the Oven. Transfer the skillet to a pre‑heated 375°F (190°C) oven for 5‑7 minutes. This step ensures the shrimp finish cooking through and the flavors meld. When the shrimp turn opaque and the rice is fluffy, remove from the oven.
4. Garnish & Serve. Sprinkle chopped parsley over the dish, add a lemon wedge on the side, and give everything a final drizzle of any remaining pan juices. Serve hot, straight from the pan.