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Ingredients
1 cup Minute rice (you can use dry rice, as well, just cook it prior to starting this recipe)
6 tablespoons butter
4 cloves garlic, minced
12 to 16 ounces extra-large shrimp, peeled, deveined
1/4 cup low fat shredded parmesan cheese
3 tablespoons skim milk
2 tablespoons chopped fresh parsley
salt and fresh ground pepper, to taste
shredded parmesan cheese for garnish, optional
Instructions
Prepare rice according to the directions on the box.
In a large skillet, melt butter over medium heat.
Add garlic and cook for 3 minutes, or until lightly browned, stirring very frequently. Do not burn the garlic.
Stir in the shrimp and cook for 2 minutes, or until they turn pink, stirring frequently.
Add prepared rice to the skillet and mix until well combined.
Add cheese, milk, parsley, salt, and pepper; mix and stir for 1 to 2 minutes, or until creamy and heated through.
Remove from heat.
Garnish with parmesan cheese.
Serve.
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