during the week, it’s really had for me to muster the energy (or time) to whip up a really complicated dinner. when i saw this recipe, i knew it was perfect for a fast, yet tasty, weeknight meal. as we were eating, i stated i’d make it for the next three nights, it’s that good. everything came together in about 30 minutes, from start to finish. the original recipe can be found, here, but i made it my own by adding peas (because i forgot to cook the cauliflower and i can’t have dinner without a vegetable) and feta at the end.
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lemon shrimp with rice
1 cup long-grain white rice
1 cup dry white wine, such as Sauvignon Blanc (i used some leftover boxed* pinot grigio)
1 tablespoon olive oil
3 garlic cloves, sliced
1/4 teaspoon red-pepper flakes
Coarse salt and ground pepper
1 pound medium shrimp, peeled and deveined
1 lemon, cut into 8 wedges and seeded
2 tablespoons chopped fresh parsley
feta and peas to stir in at end (optional)