Garlic butter shrimp and tender rice cooked in a single skillet with bright lemon and savory aromatics.

1 tablespoon olive oil

1 medium onion, finely chopped

4 garlic cloves, minced

2 1/2 cups long-grain white rice

14 ounces crushed tomatoes

4 cups vegetable broth

2 cups frozen peas

1 teaspoon salt

1/2 teaspoon black pepper

1 pound large shrimp, peeled and deveined

2 tablespoons olive oil

1/2 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons unsalted butter

4 garlic cloves, minced

1/2 cup vegetable broth

1 tablespoon fresh lemon juice

Chopped fresh parsley

Lemon slices

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1. Heat olive oil and cook onion until soft. Add garlic briefly.

2. Stir in rice, tomatoes, broth, peas, salt, and pepper. Simmer covered until rice is tender.

3. Sear seasoned shrimp in olive oil until lightly golden. Remove.

4. Cook butter and garlic, add broth and lemon juice, and simmer until reduced.

5. Fold shrimp into rice and steam briefly.

6. Spoon sauce over and garnish with parsley and lemon.

Reheat gently with extra broth. Add lemon after warming for best flavor.