Bright shrimp cooked in lemon butter and served over fluffy jasmine rice with fresh greens.

2 cups jasmine rice (uncooked)

3 tablespoons butter

2 tablespoons olive oil

4 cloves garlic, minced

1/4 teaspoon crushed red pepper flakes

1/2 cup low-sodium vegetable broth

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

1 1/2 pounds large shrimp, peeled and deveined

1 lemon, zested and juiced

1/4 cup fresh parsley, chopped

2 cups fresh arugula

1 tablespoon olive oil

1 tablespoon lemon juice

Fresh basil and chives, optional

Lemon wedges for serving

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1. Cook rice until fluffy.

2. Melt butter and olive oil, sauté garlic and pepper flakes.

3. Add broth, salt, and pepper; reduce.

4. Cook shrimp until pink.

5. Stir in lemon juice, zest, and parsley.

6. Toss arugula with oil and lemon juice.

7. Serve shrimp over rice with greens.

Do not overcook shrimp. Add vegetables if desired.