Easy Juicy 30Minute Shrimp Peas and Rice Garlic Lemon

Ingredients

• 1 1/2 cups long-grain white rice (uncooked) — 1 1/2 cups (≈270–285 g)
• 3 cups low-sodium chicken or vegetable broth — 3 cups (720 ml)
• 1 tablespoon olive oil — 1 tbsp (15 ml)
• 1/2 teaspoon kosher salt (reduce if broth is salty) — 1/2 tsp (2.5 g)
• 1/4 teaspoon black pepper — 1/4 tsp
• 1 lb large shrimp, peeled and deveined (about 16–20 count) — 450 g
• 1 cup frozen peas (no need to thaw) — 1 cup (≈140–150 g)
• 2 tablespoons unsalted butter — 2 tbsp (28 g)
• 2 cloves garlic, minced (or 1 tbsp jarred) — ~2 cloves (6 g)
• 1/2 teaspoon smoked or sweet paprika — 1/2 tsp
• Pinch red pepper flakes (optional) — 1/8–1/4 tsp
• Zest and juice of 1 lemon — zest + ~2 tbsp (30 ml) juice
• 2 tablespoons chopped fresh parsley (or cilantro) — 2 tbsp (8 g)
• Salt & black pepper to taste
• Optional: 1/4 cup grated Parmesan or 2 tbsp heavy cream (for a richer finish)