This post may contain affiliate links. Please read my disclosure policy
This Pesto Butter Shrimp with Broccoli Garlic Rice recipe is a quick, flavorful dish perfect for weeknight dinners or a special treat. Succulent shrimp are cooked and then tossed in a rich, buttery pesto sauce, paired with fragrant garlic rice studded with tender broccoli florets.
Table of Contents:
- Table of Contents:
- Why You’ll Love This Recipe
- Ingredients for Pesto Butter Shrimp with Broccoli Garlic Rice
- Tips & FAQs
- Recipe:
- Check out these other great recipes!
Why You’ll Love This Recipe
This recipe works together so well. I was originally worried about too much garlic (which is never a bad thing), but it ended up being just the perfect amount. The pesto is already delicious, but mix it with butter and you get a great sauce. Mix shrimp in and you have the perfect dinner! Not only is this dish a special dinner, but it’s also quick and easy. It doesn’t require much effort in prepping, making it an ideal dinner to switch up weeknights. You can add parmesan or red chili flakes if you wanna amp up the flavor and spice. I could eat this every day and never get sick of it.
Ingredients for Pesto Butter Shrimp with Broccoli Garlic Rice
- Large Shrimp: You want peeled and deveined shrimp. It makes it a lot easier when cooking. You can remove the tails if you wish. Fresh or frozen works!
- Long Grain White Rice: You can also use Jasmine rice, which is already fragrant so it brings out the garlic flavors a lot more.
- Broccoli: I used broccoli crowns since the stems are already cut off. If your grocery store doesn’t offer just the crowns, you can use regular broccoli, just cut off the stems.
- Jarred Pesto: You can make Homemade Pesto if you desire. Jarred pesto is a great shortcut, which is why I used it.
- Unsalted Butter: Since jarred pesto has salt in it already, unsalted butter won’t make it too salty.
- Garlic: It can’t be garlic rice without garlic!
- Low-Sodium Chicken Broth: You can also use vegetable broth. Just make sure it’s low sodium. It’s easier to control the salt in the dish.
- Salt & Pepper: Seasoning for the shrimp, plus more as needed to taste.
- Fresh Parsley: I used this in the broccoli garlic rice. It offers a great herbaceous note.
Tips & FAQs
- Storage: Allow to cool completely. The rice can be stored in the fridge for up to 4 days. The shrimp can be stored for up to 2 days, though it’s better when consumed on the same day. Freezing is not recommended.
- Variations:
- Replace the rice with quinoa, cauliflower rice, or even orzo. Adjust the liquid and cooking time accordingly.
- You can use dairy-free pesto or vegan butter if you’re looking for a vegan/dairy-free option.
- Add sriracha or red chili flakes to the pesto butter for a spicy kick.
- Swap the shrimp for chicken or tofu.
Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Let me know if I need to tweak anything.
Recipe:
Pesto Butter Shrimp with Broccoli Garlic Rice
Ingredients
- 1 lb frozen or fresh extra large (21-25) shrimp, peeled and deveined, tails removed
- 1 cup uncooked long-grain white rice
- 8 tbsp unsalted butter, divided
- 4-6 garlic cloves, minced
- 1 1/2 – 2 cups low sodium chicken broth, depending on rice instructions
- 1 – 2 large head of broccoli crown
- 1/4 cup fresh chopped parsley
- 6 oz jar pesto (about ½ cup)
- 1 tsp salt, divided, plus more for taste if needed
- 1/4 tsp black pepper
Instructions
- Melt 3 tbsp of butter in a pot big enough to fit the rice at medium heat. Saute the garlic, stirring frequently, about 2 minutes. Add the rice and stir to coat with the butter and garlic. Toast for 5 minutes, stirring occasionally.
- Pour in the chicken broth and sprinkle in 3/4 tsp of salt. Stir, then cover the pot and bring to a gentle simmer. Reduce the heat to medium-low and cook for 15-20 minutes until the rice is fork-tender. Let it sit for 10 minutes then fluff the rice.
- Cut the broccoli crowns into smaller pieces. Process in a food processor until it has a couscous-like texture.
- In a skillet, heat 1 tbsp butter over medium heat and cook broccoli for 5 minutes. Add the broccoli to rice with parsley and toss together until fully mixed.
- Season the shrimp with the remaining salt and black pepper.
- In a skillet (you can use the same skillet from the broccoli if desired. No need to wipe it! Or do if you want), melt 1 tbsp butter over medium heat. Cook the shrimp until pink, about 1 1/2 minutes per side. Remove from the skillet and set aside on a plate.
- Lower the heat to medium-low. Melt the remaining butter in the same skillet and stir in pesto. Heat through for 2 minutes. Toss the shrimp back into the sauce until coated. Serve rice and shrimp over the top. Serve with lemon wedges.
Notes
Storage: Allow to cool completely. The rice can be stored in the fridge for up to 4 days. The shrimp can be stored for up to 2 days, though it’s better when consumed on the same day. Freezing is not recommended.
Variations:
- Replace the rice with quinoa, cauliflower rice, or even orzo. Adjust the liquid and cooking time accordingly.
- You can use dairy-free pesto or vegan butter if you’re looking for a vegan/dairy-free option.
- Add sriracha or red chili flakes to the pesto butter for a spicy kick.
- Swap the shrimp for chicken or tofu.
Nutrition Facts
Calories
716Fat (grams)
42 gSat. Fat (grams)
18 gCarbs (grams)
59 gFiber (grams)
7 gSugar (grams)
6 gProtein (grams)
30 gSodium (milligrams)
1731 mgCholesterol (grams)
207 mgThe nutrition information provided is an estimate and will vary based on cooking methods and the brands of ingredients used.
Miss Raven's Kitchen 
Leave a comment