Shrimp Scampi over Rice

Ingredients

• 1.5 lbs Shrimp (peeled and deveined)
• 2 cups Gluten-Free Rice (cooked)
• 6 cloves Garlic (minced)
• 1/2 cup Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
• 1/4 cup Lemon Juice (freshly squeezed)
• 1 tsp Lemon Zest
• 1/4 cup Gluten-Free Chicken Broth
• 1/4 tsp Red Pepper Flakes (or more to taste)
• 1/4 cup Fresh Parsley (chopped)
• 3 tbsp Olive Oil
• 1 tbsp Gluten-Free All-Purpose Flour
• 4 tbsp Butter (unsalted)
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Instructions

1. 1

   Cook rice according to package directions. Keep warm.

2. 2

   In a large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes and cook for about 1 minute, until fragrant, being careful not to burn the garlic.

3. 3

   Whisk gluten-free flour into the chicken broth until completely dissolved. Add the white wine, lemon juice, lemon zest, and chicken broth mixture to the skillet. Bring to a simmer, stirring constantly, until slightly thickened, about 2-3 minutes.

4. 4

   Add butter to the skillet and stir until melted and incorporated into the sauce.

5. 5

   Add the shrimp to the skillet and cook for 3-5 minutes, or until pink and cooked through, flipping halfway.

6. 6

   Stir in the chopped parsley. Season with salt and pepper to taste.

7. 7

   Serve the shrimp scampi over the cooked gluten-free rice. Garnish with extra parsley and a lemon wedge, if desired.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.