Lemony Shrimp over Brown Rice

Prep	Cook	Servings
15 min.	20 min.	4

Ingredients

1 C brown rice, prepared according to package directions
3 Tbsp butter (unsalted)
3 Tbsp olive oil
2 cloves garlic, minced
½ C white wine
1 lemon, zested and juiced
1½ lb medium shrimp (21 to 25), peeled, deveined,
¼ C chopped fresh flat-leaf parsley
½ tsp cornstarch
Kosher salt and freshly ground black pepper to taste


Instructions

1. Cook the rice according to package directions. Keep warm while preparing the shrimp.
2. Melt the butter with the olive oil in a skillet over medium heat; cook the garlic in the butter and oil until fragrant, 1 - 2 min.
3. Pour in the wine, zest and lemon juice; reduce heat to medium-low and simmer.
4. Stir in the shrimp and cook until the shrimp turns pink, stirring regularly, 5 - 7 min.
5. Sprinkle parsley over the shrimp and cook another 2 min.
6. Add the cornstarch to the liquid and stir until it thickens, about 1 minute more.
7. Serve hot over the brown rice.