Quick shrimp that bows to what's in them: salt and a little lift. This is the dinner when you have fifteen minutes and nothing else on the counter but staples.

Serves 2. 18 minutes, 12 at the stove.

About 930 calories a serving, 55 g protein, 102 g carbohydrate, 34 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 2 cups water to a boil and stir in 1 cup rice and salt; cover and reduce to low heat.
2. Mince 3 cloves garlic. Melt 4 tablespoons butter with 1 tablespoon oil in a large skillet over medium-high heat.
3. When the butter foams, add the garlic and cook until fragrant, about 30 seconds.1 min
4. Add 1 lb shrimp and cook, stirring, until they curl and turn pink on the outside, about 2 minutes per side. Season with pepper.4 min
5. Squeeze the juice of half a lemon over the shrimp and toss. Taste and add more lemon or salt if needed.
6. Divide the rice between two plates and top with shrimp and pan sauce.

Note Swap the rice for pasta or crusty bread if you have it. Leftovers keep, covered, for two days; reheat gently with a splash of water. Serve with a green salad or steamed broccoli on the side.