Shrimp and Rice

Step 1 -Heat the butter in a medium saucepan with a tight-fitting lid over medium heat.

Step 2 -Once the butter melts, add the shallot and cook until soft and translucent, about 3 minutes.

Step 3 -Add the garlic and red pepper flakes to the shallots and cook until fragrant, about 1 minute.

Step 4 -Season the shallots with salt and pepper.

Step 5 -Add the rice to the shallot mixture and cook until toasted and fragrant, about 4 minutes.

Step 6 -Add the wine to the shallot mixture and cook until reduced by half, about 2 minutes.

Step 7 -Add the chicken broth to the shallot mixture.

Step 8 -Increase the heat to high.

Step 9 -Bring the mixture to a boil, then reduce the heat to low. Place the lid on the saucepan.

Step 10 -Season the shrimp on both sides with salt and pepper.

Step 11 -After cooking the rice for 10 minutes, lift the lid and scatter the shrimp over the surface of the rice in a single layer. Quickly return the lid and allow the skillet to cook over low heat until the rice is just cooked through, for about 5-7 minutes.

Step 12 -Keeping the lid on, remove the skillet from the heat and allow it to rest undisturbed until the shrimp is opaque, pink, and cooked through at 145 degrees F, about 5 minutes.

Step 13 -Fluff the rice using a fork.

Step 14 -Partially stir the shrimp into the rice.

Step 15 -Mix the lemon zest, lemon juice, and parsley into the shrimp and rice mixture.

Step 16 -Season the shrimp and rice mixture to taste with salt and pepper.

Step 17 -Serve immediately.