It’s hard to imagine an easier, more flavorful meal than this throw-it-in-the-pan seafood dinner. No-fuss perfectly cooked rice gets tossed with juicy shrimp in a delicious scampi sauce for a fantastic meal that takes just minutes to prep.
| Level: | Easy |
| Total: | 55 min |
| Active: | 10 min |
| Yield: | 4 to 6 servings |
Ingredients
- Nonstick cooking spray, for the baking dish
- One 12-ounce bag frozen quartered artichoke hearts
- 1 1/2 cups long-grain white rice
- 1 1/2 teaspoons kosher salt
- Zest and juice of 1 lemon, plus wedges for serving
- 1 yellow onion, diced
- One 19-ounce package frozen shrimp scampi
- 2 cups loosely packed baby spinach
- 1 cup frozen peas, thawed
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh chives
Instructions
- Preheat the oven to 425 degrees F. Spray a 9-by-13-inch baking dish with nonstick spray.
- Add the artichoke hearts, rice, salt, lemon zest and juice and onion to the prepared baking dish and toss to combine. Pour 3 cups of water evenly over the top. Cover tightly with foil and bake until the rice is tender and the liquid is almost absorbed, about 40 minutes. Remove the foil and continue to bake until the liquid is completely absorbed, about 10 minutes more.
- Meanwhile, cook the shrimp scampi according to the package directions; set aside.
- Toss the shrimp scampi, spinach, peas, parsley and chives with the rice mixture. Serve warm with lemon wedges on the side.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 337 |
| Total Fat | 4 g |
| Saturated Fat | 0 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 5 g |
| Sugar | 3 g |
| Protein | 25 g |
| Cholesterol | 145 mg |
| Sodium | 607 mg |