Fast shrimp in tangy arbol chile sauce; the salsa brings salt, acid, and heat so you only need garlic and butter to build a weeknight dinner. Serve over rice with lime.

Serves 2. 20 minutes, 15 at the stove.

About 670 calories a serving, 54 g protein, 83 g carbohydrate, 13 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 with a pinch of salt, add 1 cup rice, cover, and simmer until tender, about 18 minutes.18 min
2. While the rice cooks, mince 3 garlic cloves. Heat 2 tablespoons butter in a wide skillet over medium-high heat, add the garlic, and cook for 30 seconds until fragrant.
3. Pour in 1 cup salsa and bring to a simmer; the sauce is done when it thickens slightly, about 2 minutes. Taste and add salt if needed.2 min
4. Add 1 pound shrimp and stir to coat in sauce. Cook uncovered, stirring often, until all the shrimp are pink and cooked through, about 4 minutes.4 min

Note Swap the shrimp for chicken thighs cut into bite-sized pieces if you prefer; they take 10 minutes in the sauce. Leftovers keep refrigerated three days and reheat gently over low heat. Serve with lime wedges and extra salsa on the side if anyone wants more heat.