One-Skillet Shrimp And Rice With Spinach And Artichokes - cooking recipe

Ingredients

2 tablespoons extra-virgin olive oil
3 cloves garlic, chopped
1 pound medium raw shrimp, peeled and deveined
1 lemon, zested and juiced
1 3/4 cups chicken broth
1 cup basmati rice
1 tablespoon butter
1 teaspoon salt
2 cups artichoke hearts
2 cups fresh baby spinach
1/2 cup sliced green onion

Preparation

Heat olive oil in a large skillet over medium-high heat. Add garlic; saute until fragrant, about 2 minutes. Add shrimp, lemon zest, and lemon juice; saute until shrimp turn opaque, about 2 minutes.
Stir chicken broth, basmati rice, butter, and salt into the skillet. Reduce heat to low; simmer until rice absorbs broth, about 15 minutes. Add artichokes on top; simmer until heated through, about 5 minutes. Spread spinach and green onion over artichokes. Cook until spinach wilts, 3 to 5 minutes; fold into the rice mixture.