Garlic Butter Shrimp over Herbed Quinoa
Ingredients
- 1 cupquinoa
- 2 cupsvegetable broth
- 1 poundshrimp (large, peeled and deveined)
- 4 clovesgarlic
- 3 tablespoonbutter
- 1lemon
- ¼ cupfresh parsley
- 1 teaspoonfresh thyme
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes
Prep
- 01
Mince 4 cloves garlic
- 02
Chop 1/4 cup fresh parsley
Method
- 01
Rinse 1 cup quinoa under cold water. In a medium pot, bring 2 cups vegetable broth to a boil, add quinoa, reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed and quinoa is tender.
- 02
While quinoa cooks, pat shrimp dry with paper towels. Season with 1/2 teaspoon salt and a pinch of black pepper.
- 03
Melt 3 tablespoons butter in a large skillet over medium-high heat. Add minced garlic and red pepper flakes, stirring constantly for about 30 seconds until fragrant.
- 04
Add shrimp to the skillet in a single layer. Cook for 2 to 3 minutes per side until pink and cooked through. Squeeze juice from 1 lemon over the shrimp and taste for seasoning; adjust salt and pepper as needed.
- 05
Fluff cooked quinoa with a fork and stir in chopped fresh parsley and fresh thyme. Divide quinoa among bowls, top with shrimp and garlic butter sauce, and serve immediately.
Spice Tips
For warmth, increase red pepper flakes to 1/2 teaspoon. For herbaceous depth, add 1/4 teaspoon smoked paprika to the butter. A small pinch of cayenne adds gentle heat without overwhelming the delicate shrimp.
For a brighter finish, drizzle with a touch of good-quality olive oil. Leftover quinoa keeps for 3 days refrigerated and can be reheated gently with a splash of water.