Seafood Rice with Garlic & White Wine
Portuguese-style arroz de marisco built on a fast base: pre-cooked rice, shrimp, mussels, and a bright white wine pan sauce finished in one skillet. Garlicky, briny, alive in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 38g
Ingredients
- 1.5 cups cooked white rice (or pre-cooked rice)
- ½ lb medium shrimp, peeled and deveined
- ¾ lb mussels, cleaned and debearded
- 4 cloves garlic cloves, minced
- ¾ cup dry white wine
- 1 whole lemon (zested and juiced)
- ¼ tsp red pepper flakes
- ¼ cup fresh parsley, chopped
Instructions
- 1
Heat olive oil in a large skillet over medium-high heat until shimmering, about 90 seconds.
- 2
Add garlic and red pepper flakes, stirring constantly for 30 seconds until fragrant.
- 3
Pour in white wine and bring to a rapid simmer; add shrimp and mussels in one layer.
- 4
Cover and cook 4–5 minutes until shrimp turn opaque and mussels open (discard any closed).
- 5
Stir in cooked rice, lemon zest, lemon juice, and salt and pepper to taste; toss 1 minute.
- 6
Scatter parsley over the top and serve immediately in shallow bowls.
Tools you’ll need
- 12-inch skillet with lid
- wooden spoon
- microplane or zester
- shallow bowls
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