Dive into a one-pan wonder with Easy Italian Herb Shrimp Pilaf! Succulent shrimp and fluffy rice mingle with fragrant Italian herbs for a flavor-packed meal that’s ready in under 30 minutes. Perfect for a weeknight dinner or a casual weekend lunch, this dish is sure to impress with its simplicity and taste.
Why You’ll Love This Italian Herb Shrimp Pilaf
- Weeknight friendly: Comes together in under 30 minutes, perfect for busy weeknight dinners.
- One-pan wonder: Minimal cleanup! All the cooking happens in one skillet or Dutch oven.
- Flavorful and light: The combination of shrimp, fluffy rice, and fragrant Italian herbs creates a satisfying yet light dish.
- Versatile: Easily customizable! Want it richer? Use chicken broth instead of vegetable broth. Don’t have fresh parsley? Substitute dried herbs.
- Protein and carbs together: This dish provides a balanced meal with protein from the shrimp and carbohydrates from the rice.
- Elegant yet simple: Despite its ease, the finished product looks impressive, making it perfect for a casual lunch with guests.
What is the best dutch oven to make this recipe in?
While any Dutch oven will technically work for this recipe, a few features might make the cooking experience even better:
- Size: A 5-quart or 6-quart Dutch oven is ideal for this recipe. It will provide enough space to comfortably hold the rice, shrimp, and other ingredients without overcrowding.
- Material: Cast iron is a popular choice for Dutch ovens because of its excellent heat retention and distribution. This is important for pilaf, as you want the rice to cook evenly. Enameled cast iron is especially easy to clean, making this recipe even more weeknight-friendly.
Here are some specific Dutch ovens that would be perfect for cooking this Easy Italian Herb Shrimp Pilaf:
Lodge 6-Quart Enameled Cast Iron Dutch Oven: This is a great all-around Dutch oven that is very affordable. It has a capacity of 6 quarts, which is plenty of space for this recipe.
Le Creuset Signature Round Dutch Oven: This is a high-end Dutch oven that is known for its quality and durability. It comes in a variety of colors and has a capacity of 5.5 quarts.
Ultimately, the best Dutch oven for you will depend on your budget and preferences. But any of the above options would be a great choice for making this Easy Italian Herb Shrimp Pilaf.
Tips for Storing Italian Herb Shrimp Pilaf
- Cool Completely: Let the pilaf cool completely to room temperature before storing. This helps prevent the growth of bacteria. It’s important not to rush this step, especially if you’re storing the pilaf for several days.
- Transfer to Airtight Container: Once cool, transfer the pilaf to an airtight container. This will prevent it from drying out or absorbing any unwanted flavors from your refrigerator. Glass or BPA-free plastic containers are good options.
- Refrigerate: Store the leftover pilaf in the refrigerator for up to 3 days.
- Reheating: Reheat the pilaf gently on the stovetop over medium heat, adding a splash of broth or water to prevent drying. Alternatively, you can reheat individual portions in the microwave until heated through.
Here are some additional tips for storing your Easy Italian Herb Shrimp Pilaf:
- Separate the Shrimp: For best texture, consider removing the shrimp from the rice before storing. Shrimp can become rubbery upon reheating. You can reheat them separately in a pan with a little butter or broth until warmed through.
- Freeze for Longer Storage: If you won’t be eating the leftovers within 3 days, you can freeze them for up to 3 months. Let the pilaf cool completely, then portion it into freezer-safe containers or zip-lock bags. Thaw overnight in the refrigerator before reheating.
Making the Recipe
Easy Italian Herb Shrimp Pilaf
Ingredients
- 1 tablespoons olive oil peeled
- ½ onion diced
- 2 cloves garlic minced
- 1 cup long-grain rice
- 14.5 ounce tomatoes diced, undrained
- 1 ½ cups chicken broth
- 1 butter
- 1 tablespoons dried italian seasoning
- ½ teaspoon dried thyme
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 pound shrimp peeled and deveined (tails on or off, your preference)
- ¼ cup fresh parsley chopped, optional
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook for another minute, until fragrant.
- Add rice, diced tomatoes with their juices, chicken broth, Italian seasoning, thyme, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until rice is nearly cooked through.
- Add shrimp on top of the rice. Do not stir. Cover and simmer for an additional 5-7 minutes, or until shrimp are pink and opaque.
- Remove from heat and let stand for 5 minutes before fluffing with a fork. Garnish with fresh parsley, if desired.
Notes
- For a richer flavor, use chicken broth instead of vegetable broth.
- You can substitute frozen shrimp for fresh shrimp. Thaw the shrimp completely before adding them to the pan.
- If you don’t have fresh parsley, you can use 1 teaspoon of dried parsley.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
