Rich and Creamy One-Pot Pesto Shrimp and Rice

Ingredients

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 cup long-grain white rice
• 2 1/2 cups chicken broth
• 1/2 cup heavy cream
• 1/2 cup basil pesto
• 1/2 cup grated parmesan cheese
• 1 cup cherry tomatoes, halved
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 2 tablespoons fresh basil, chopped, for garnish

Method

1. 1

   Pat the shrimp dry with paper towels and season with salt and black pepper.

2. 2

   Heat the olive oil in a 9-inch skillet over medium-high heat. Add the shrimp in a single layer and cook until pink and just opaque, about 2 minutes per side.

   4:00 · Sear shrimp
3. 3

   Transfer the shrimp to a plate and set aside.

4. 4

   Add the garlic to the same skillet and cook until fragrant, about 30 seconds.

   0:30 · Cook garlic
5. 5

   Stir in the rice and toast, stirring frequently, for 1 minute.

   1:00 · Toast rice
6. 6

   Pour in the chicken broth and red pepper flakes, scraping up any browned bits. Bring to a boil.

7. 7

   Reduce heat to low, cover, and simmer until the rice is tender and liquid is mostly absorbed, about 18 minutes.

   18:00 · Simmer rice
8. 8

   Stir in the heavy cream, pesto, and parmesan cheese until the sauce is smooth and creamy.

9. 9

   Fold in the cherry tomatoes and cooked shrimp, and simmer gently until heated through, about 3 minutes.

   3:00 · Warm through
10. 10

    Taste and adjust salt and pepper as needed, then garnish with fresh basil before serving.