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To create the perfect Garlic Butter Shrimp Rice Bake, it’s essential to understand the key ingredients that contribute to the dish's flavor and texture. Each component plays a vital role, enhancing the overall experience and ensuring a harmonious blend of tastes.

Garlic Butter Shrimp Rice Bake

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Ingredients
  

1 pound large shrimp, peeled and deveined

2 cups cooked jasmine rice

4 tablespoons unsalted butter

4 cloves garlic, minced

1 teaspoon red pepper flakes (adjust to taste)

1/2 cup chicken broth

1/2 cup heavy cream

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 tablespoon fresh lemon juice

Zest of 1 lemon

Salt and black pepper, to taste

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.

    Prepare the shrimp: In a large skillet over medium heat, melt 2 tablespoons of butter. Add minced garlic and sauté for about 1 minute until fragrant. Stir in the shrimp and red pepper flakes, cooking until the shrimp are pink and opaque, about 2-3 minutes. Season with salt and pepper to taste. Remove from heat and set aside.

      Mix the sauce: In a mixing bowl, combine chicken broth, heavy cream, lemon juice, and lemon zest. Whisk until well combined.

        Combine ingredients: In the greased baking dish, combine the cooked jasmine rice, cooked shrimp with garlic, and the cream mixture. Toss gently until everything is evenly distributed.

          Top with cheese: Sprinkle the shredded mozzarella and grated Parmesan evenly over the rice and shrimp mixture. Dot with the remaining 2 tablespoons of butter.

            Bake: Place the baking dish in the preheated oven and bake for about 20-25 minutes, or until the cheese is melted and bubbly, and the top is slightly golden.

              Garnish and serve: Remove from the oven and let it sit for a few minutes. Garnish with freshly chopped parsley. Serve with lemon wedges for an extra burst of citrus.

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4-6