Quick Veggie Pasta

Use up your leftover odds and ends in the kitchen because “anything goes” with this Quick Veggie Pasta! Make it vegetarian or vegan!

The post Quick Veggie Pasta appeared first on Budget Bytes.

Here’s your weekly reminder that not all meals need to be a huge production. Sometimes when you just toss what you have on hand into a pot or a skillet, you get really great results. I usually follow a rough template for these types of meals, but I love to experiment with what ingredients get plugged into the template. This Quick Veggie Pasta is my recent favorite “whatever goes” recipe, and you can easily add meat or make it vegan with one ingredient swap, so it’s very flexible!

Overhead view of quick veggie pasta in a skillet with tongs

Why I Love This Vegetable Pasta

This is my favorite type of fast, easy, satisfying meal. It’s so flexible that you really don’t even need to measure. You can use any type of pasta, any type of vegetable, and you can even play around with the seasonings. It’s simple, it’s good, and it doesn’t take a lot of mental energy to make. :)

Pasta Options

You can literally use any type of pasta for this recipe and in any amount. Long pasta, short pasta, even tiny pasta like couscous or orzo. This is great because I rarely use a full box of pasta at once, so I always have small amounts of random pasta hanging out in my pantry that needs to be used.

And while this next tip will make purists clutch their pearls, I suggest breaking long pasta in half before cooking. This makes it easier to stir chunky objects (like vegetables) into the pasta. You’ll actually be able to mix them together in instead of the vegetables getting all pushed to the outside of the skillet with a clump of pasta in the center.

Side view of quick veggie pasta in a bowl twirled around a fork

Vegatble Options

Just as with the type of pasta, you can use virtually any vegetable here! I’ve even made this with frozen mixed vegetables and enjoyed it quite a bit. And not only is the type of vegetable flexible, but the amount is as well. Use more, less, or however much you want. The vegetables I used today are grape tomatoes, mushrooms, and spinach, but here are some other great options:

  • kale
  • peas
  • corn
  • avocado (will give the pasta a nice creamy effect)
  • edamame
  • broccoli
  • carrots
  • zucchini
  • bell pepper
  • green beans
  • onion (red, yellow, green)

The trick to swapping out the vegetables is to add them to the skillet in order of hardest to softest. A hard vegetable, like carrot, that will take longer to soften should go in the skillet first so it has time to cook, whereas a soft vegetable, like spinach, should be added last so it doesn’t overcook.

What is Nutritional Yeast?

Nutritional yeast is a deactivated form of Saccharomyces cerevisiae and is commonly used as a nutrient-dense seasoning for food. It has a yellow color has a light, flakey texture that mixes well into sauces, and a savory almost cheesy flavor. The nutritional yeast is the star of the show for this pasta dish because it really adds depth to the flavor and tons of umami.

You can usually find nutritional yeast in the grocery store near other non-refrigerated health foods. Some common brands that you’re likely to find in major grocery stores are Bragg’s and Bob’s Red Mill, but I’ve seen several stores selling it under their own name brand as well, like Trader Joes’ and Kroger.

Want to see some other ways to use nutritional yeast? Check out our nutritional yeast archives.

Overhead view of a bowl full of quick veggie pasta

Love fast pasta dishes? Check out the rest of our Quick Pasta Recipes!

Side view of quick veggie pasta in a bowl twirled around a fork

Quick Veggie Pasta

Use up your leftover odds and ends in the kitchen because "anything goes" with this Quick Veggie Pasta! Make it vegetarian or vegan!
Total Cost $3.61 rcipe / $0.90 serving
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 301kcal
Author Beth – Budget Bytes

Ingredients

  • 1/2 lb. linguine $0.50
  • 4 oz. mushrooms $0.75
  • 1 cup grape tomatoes $1.25
  • 1 Tbsp cooking oil $0.04
  • 4 oz. fresh spinach $0.50
  • 1 Tbsp butter* $0.09
  • 1/4 tsp garlic powder $0.02
  • 2 Tbsp nutritional yeast $0.42
  • 1/4 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02

Instructions

  • Bring a large pot of water to a boil for the pasta. Once boiling, add the pasta and continue to boil until the pasta is tender (about 7 minutes). Reserve a 1/2 cup of the pasta water, then drain the pasta in a colander.
  • While waiting for the water to boil, slice the mushrooms and cut the tomatoes in half.
  • Heat the cooking oil in a large skillet over medium heat. Add the mushrooms and a pinch of salt to the skillet and sauté until they have released all of their moisture and water is no longer pooling on the bottom of the skillet (about 5-7 minutes).
  • Add the tomatoes and sauté for about two minutes more, or just until they're heated through (they'll continue to cook more after other ingredients are added). Add the spinach and sauté just until wilted.
  • Finally, add the cooked and drained pasta to the skillet along with the butter. Toss until everything is coated in melted butter. Turn the heat off.
  • Season with garlic powder, nutritional yeast, salt, and pepper, then toss to coat. Give the pasta a taste and adjust the seasonings to your liking. If the pasta gets too dry as you're tossing with the seasoning, just add a splash of the reserved pasta water. Serve immediately and enjoy.

Notes

*Swap with a vegan butter to make this recipe vegan.

Nutrition

Serving: 1serving | Calories: 301kcal | Carbohydrates: 48g | Protein: 11g | Fat: 8g | Sodium: 200mg | Fiber: 4g
Side view of pasta in the skillet being picked up by tongs

How to Make Quick Veggie Pasta – Step by Step Photos

Uncooked linguine in a pot

Start with your pasta first because the rest of the dish will probably be done cooking by the time the pasta boils and drains. I used a ½ lb. linguine for this recipe, but you can use whatever type you’d like. Bring a pot of water to a boil, then add the pasta, and continue to boil until tender (about 7 minutes). Reserve about a 1/2 cup of the pasta water, then drain in a colander.

Sliced mushrooms and tomatoes on a cutting board

While waiting for the pasta water to boil, slice or dice up any vegetables you may be using. I’m using up my leftover mushrooms and tomatoes, so I had 4oz. mushrooms to slice and about one cup of grape tomatoes to slice in half.

Sautéed mushrooms in a skillet

Heat a tablespoon of cooking oil in a large skillet over medium. Once hot, add the mushrooms and a pinch of salt. Sauté until the mushrooms have released all their moisture and water is no longer pooling on the bottom of the skillet (5-7 minutes).

Tomatoes added to the skillet with mushrooms

Add the tomatoes and sauté just for a couple of minutes more. They’ll continue cooking as you add more ingredients, so they don’t need to be cooked down too far here.

spinach added to the skillet with tomatoes and mushrooms

Finally, add the fresh spinach and sauté for a minute or so more, or just until it wilts.

pasta and butter added to the skillet

Add the cooked and drained pasta to the skillet along with 1 Tbsp butter. Toss until the butter melts and everything is coated in butter.

nutritional yeast and seasoning added to the noodles

Turn the heat off, then season the veggie pasta with 2 Tbsp nutritional yeast, ¼ tsp garlic powder, about ¼ tsp salt, and ¼ tsp freshly cracked pepper. Toss until the seasoning is evenly coating everything. If the pasta gets dry, just add a splash of the reserved pasta water.

finished quick veggie pasta in the skillet

Make sure to give the veggie pasta one final taste and adjust the seasonings to your liking. You can even try adding other herbs and spices! Crushed red pepper is another favorite add-in of mine.

Overhead view of a plate full of quick veggie pasta

The post Quick Veggie Pasta appeared first on Budget Bytes.

One Bowl Brownies

Brownies are hands down one of my all-time favorite desserts. I love this brownie recipe, but the other day I needed a quick and EASY dessert because some friends stopped by unexpectedly and I wanted to serve them something sweet. I whipped up my One B…

Brownies are hands down one of my all-time favorite desserts. I love this brownie recipe, but the other day I needed a quick and EASY dessert because some friends stopped by unexpectedly and I wanted to serve them something sweet. I whipped up my One Bowl Brownies and everyone was dying over the deliciousness! These…

The post One Bowl Brownies appeared first on Two Peas & Their Pod.

S’mores Skillet Cookie

A giant, gooey skillet cookie is the best dessert EVER! My classic chocolate chip skillet cookie is my all-time favorite, I make on a regular basis and every time it is pure bliss! Well, I decided to branch out and make a S’mores Skillet Cookie. …

A giant, gooey skillet cookie is the best dessert EVER! My classic chocolate chip skillet cookie is my all-time favorite, I make on a regular basis and every time it is pure bliss! Well, I decided to branch out and make a S’mores Skillet Cookie. Oh man, you guys are going to love this one.…

The post S’mores Skillet Cookie appeared first on Two Peas & Their Pod.

Funfetti Mug Cake

This super cute Funfetti Mug Cake is the perfect single-serving dessert for when you need something sweet and fast! It only takes five minutes and seven simple pantry staple ingredients!

The post Funfetti Mug Cake appeared first on Budget Bytes.

If you’re a fan of single serving desserts like I am, I think you’re going to love this cute little Funfetti Mug Cake. In classic mug cake fashion, this perfectly sized dessert takes only a few minutes to mix together and about 60 seconds to cook. It’s the perfect quick fix for those times when you want just a little something sweet. Plus it’s just cute and cute food makes me smile.

A funfetti mug cake topped with whipped cream, sprinkles spilled in the back

What is Funfetti, Anyway?

Funfetti cake is basically just vanilla cake with rainbow sprinkles. The sprinkles kind of look like confetti, and so it is sometimes called “confetti cake,” but somewhere along the line someone coined the term funfetti (fun + confetti) because, let’s just face it, sprinkles are FUN. And I guess that name stuck! Now you can find “funfetti” everything, from frosting to cake mixes, cookies, and more.

Frosting Options

The recipe below is just for the cake part of the funfetti mug cake. There are a lot of options for the topping, so I wanted to leave that part up to you.

Whipped Cream – It’s really difficult to make just a couple of tablespoons of frosting at once, so I found whipped cream to be the most reasonable option for topping this mug cake. You will want to let the cake cool a bit before adding whipped cream, or else the whipped cream will melt.

Buttercream – You can kind of create a make-shift buttercream frosting by mixing 2 Tbsp room temperature butter, ¼ cup powdered sugar, 1 tsp milk, and ⅛ tsp vanilla. You’ll want to use a fork to vigorously “whip” the ingredients together until they get sort of aerated. Since it’s such a small amount, it’s tricky and doesn’t turn out quite as well as a normal-sized batch of frosting where you’d use a mixer to whip air into the frosting.

Cream Cheese Frosting – Similar to the buttercream frosting above, you can mix together 1 oz. room temperature cream cheese, 1 Tbsp room temperature butter, 1 tsp milk, ⅓ cup powdered sugar, and ⅛ tsp vanilla. Again, you’ll want to try to “whip” it as best you can with a fork until slightly aerated.

Ice Cream – OR you could just go all out and top your mug cake with a scoop of vanilla ice cream. Honestly, that actually sounds like the best choice. ;)

Can I Make This Funfetti Mug Cake Vegan?

Yes, this mug cake should be pretty easy to make vegan. You can use any type of dairy milk alternative in place of the whole milk listed in the recipe, and simply substitute a store-bought vegan butter in place of the dairy butter. It’s also a good idea to check the ingredients on your sprinkles just to make sure those are vegan as well.

What Size Mug to Use

I’m used a small 8oz. mug for my funfetti mug cake and it completely filled the mug and even domed out over the top. I would suggest using a mug anywhere in the 8-12oz. size range for this mug cake.

a spoon lifting a bite of the funfetti mug cake out of the mug
a spoon lifting a bite of the funfetti mug cake out of the mug

Funfetti Mug Cake

This super cute Funfetti Mug Cake is the perfect single-serving dessert for when you need something sweet and fast!
Total Cost $0.41 each
Prep Time 4 minutes
Cook Time 1 minute
Total Time 5 minutes
Servings 1
Calories 313kcal
Author Beth – Budget Bytes

Ingredients

  • 1/4 cup all-purpose flour $0.03
  • 1 Tbsp sugar $0.02
  • 1/4 tsp baking powder $0.02
  • 1 tsp rainbow sprinkles $0.10
  • 3 Tbsp milk $0.08
  • 1 Tbsp butter (melted) $0.09
  • 1/4 tsp vanilla extract $0.07

Instructions

  • Add the flour, sugar, baking powder, and sprinkles to a microwave safe mug (8oz. or larger). Stir until everything is well combined.
  • Add the milk, melted butter, and vanilla extract to the mug. Stir until a soft batter forms, making sure to scrape all the flour out of the corners of the mug.
  • Microwave the mug cake for about 60 seconds, or until it has puffed to about 2-3 times the volume. Cook time will vary with the wattage of your microwave (I used a 1000 watt microwave and 60-70 seconds was perfect).
  • Allow the mug cake to cool for a few minutes and then top with your preferred frosting option, or enjoy unfrosted.

Nutrition

Serving: 1mug cake | Calories: 313kcal | Carbohydrates: 43g | Protein: 5g | Fat: 13g | Sodium: 226mg | Fiber: 1g
Overhead view of an unfrosted funfetti mug cake with a spoon on the side and sprinkles in the background

How to Make A Funfetti Mug Cake – Step by Step Photos

mug cake dry ingredients in the mug

First, combine the dry ingredients. Add ¼ cup all-purpose flour, 1 Tbsp sugar, ½ tsp baking powder, and 1 tsp rainbow sprinkles to a mug (8oz. or larger). Stir until everything is really well combined.

Wet ingredients added to the mug

Next, add 3 Tbsp milk, 1 Tbsp melted butter, and ¼ tsp vanilla extract.

uncooked funfetti mug cake batter in the mug

Stir everything together until it forms a soft batter. Make sure to scrape all the dry flour out of the bottom corners of the mug.

Cooked funfetti mug cake

Microwave the mug cake for about 60 seconds, depending on your microwave wattage (I’m using a 1000 watt microwave). The mug cake should puff up to about 2-3 times the volume of the uncooked batter.

A funfetti mug cake topped with whip cream, a scoop taken out of the side

Either eat the mug cake as-is or let it cool a few minutes then top with your favorite icing. Whipped cream is an easy option, but a scoop of vanilla ice cream on top would also be sublime. I’ve also listed a couple of options for making small-batch frosting in the blog post above the recipe.

The post Funfetti Mug Cake appeared first on Budget Bytes.

Blueberry Cobbler

Blueberry season is my favorite because it means I HAVE to make blueberry muffins, blueberry scones, and Blueberry Cobbler. I put those fresh and juicy blueberries to good use! This easy blueberry cobbler is one of my favorites because it uses A LOT of…

Blueberry season is my favorite because it means I HAVE to make blueberry muffins, blueberry scones, and Blueberry Cobbler. I put those fresh and juicy blueberries to good use! This easy blueberry cobbler is one of my favorites because it uses A LOT of blueberries and it’s so easy to make! The sweet blueberry base…

The post Blueberry Cobbler appeared first on Two Peas & Their Pod.

Easy Hollandaise Sauce

An easy, no-fail method for making homemade hollandaise sauce in just minutes. Anyone can make this rich and creamy lemon butter sauce!

The post Easy Hollandaise Sauce appeared first on Budget Bytes.

I recently polled my Facebook followers to see what recipes they’ve been too intimidated to try, and hollandaise sauce was a popular answer. Well, I’m here to tell you that it’s a lot easier than you think! This super easy hollandaise sauce recipe will get you rich, creamy, lemony hollandaise sauce in just a few minutes and with nothing more than just a sauce pot and a whisk. So you can have this dreamy sauce whenever you want and without breaking a sweat. Let me show you how it’s done.

P.S. if you’ve ever made my Luscious Homemade Lemon Curd, this hollandaise sauce is basically the same thing, but savory!

two eggs on English muffins drizzled with hollandaise sauce

What is Hollandaise Sauce?

If you’ve never experienced the magic of hollandaise sauce, let me attempt to describe it to you. It’s a very simple savory sauce made with butter, egg yolk, lemon, and salt. It has a smooth, velvety texture with just the right amount of bright lemon flavor to keep it from being too heavy. If you’ve ever had Eggs Benedict, this is the dreamy yellow sauce that is drizzled over top. But it’s great on a lot more than just Eggs Benedict…

How to Use Hollandaise Sauce

As mentioned above, hollandaise sauce is often served over poached eggs, like in Eggs Benedict, but it’s also great over steamed or roasted vegetables, like asparagus, potatoes, or broccoli. The buttery lemon flavor is also great on salmon, crab, or even steak. Hollandaise sauce is practically all butter and I think we can all agree that butter tastes great on everything!

Small Batch for No Leftovers

Hollandaise sauce is very rich, so you don’t need a lot. And since reheating leftovers of emulsified sauces can be tricky, I decided to make this a small batch recipe so you can avoid the trouble of trying to use up your leftovers. The recipe below makes about ⅓ cup, or just enough for two people (about 3 Tbsp each).

If you want to make a larger batch, it’s just as easy. Simply adjust the number in the “servings” box in the recipe below and the ingredient quantities will adjust for you. The method will be exactly the same, but it may take a few minutes longer for the sauce to heat as you whisk.

hollandaise sauce dripping off a spoon into a bowl in front of a plate of asparagus
hollandaise sauce being drizzled over two eggs on English Muffins

Easy Hollandaise Sauce

An easy, no-fail method for making homemade hollandaise sauce in just minutes. Anyone can make this rich and creamy lemon butter sauce!
Total Cost $0.72 recipe / $0.36 serving
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Servings 2 3 Tbsp each
Calories 238kcal
Author Beth – Budget Bytes

Equipment

Ingredients

  • 1 large egg, separated $0.23
  • 1 Tbsp water $0.00
  • 1/2 Tbsp lemon juice $0.02
  • 4 Tbsp butter* $0.44
  • 1/8 tsp salt $0.01
  • 1/8 tsp cayenne pepper $0.02

Instructions

  • Separate the egg and place the egg yolk in a small saucepot. The whites can be saved for a different recipe.
  • Add the water and lemon juice to the pot with the yolk and whisk until smooth (no heat yet).
  • Cut the butter into small pieces (about ¼ Tbsp size) , then add them to the saucepot with the egg yolk, lemon, and water.
  • Place the pot over medium-low heat. Continuously whisk as the mixture heats. First the butter will melt, then the mixture will begin to get a bit frothy. Finally, as the egg yolk begins to cook, the sauce will thicken. Make sure you're whisking the entire time to achieve a light, smooth sauce. Once it thickens to the consistency of gravy, remove the pot from the heat.
  • Season the sauce with salt and cayenne, then drizzle the sauce over your favorite food!

Notes

*I use salted butter, but if you have unsalted butter simply add a pinch more salt to your sauce.

Nutrition

Serving: 3Tbsp | Calories: 238kcal | Carbohydrates: 1g | Protein: 3g | Fat: 25g | Sodium: 381mg | Fiber: 1g
hollandaise sauce being drizzled over two eggs on English Muffins

How to Make Hollandaise Sauce – Step by Step Photos

a raw egg yolk in a small saucepot

Separate one large egg and place the egg in a small saucepot (this is a 1 qt. saucepot)

egg yolk whisked with water and lemon juice

Add 1 Tbsp water and ½ Tbsp lemon juice to the pot with the egg yolk, then whisk until smooth (do not heat the mixture at this point).

small butter cubes added to the saucepot

Cut 4 Tbsp butter into small pieces (about ¼ Tbsp sized pieces). Add them to the pot with the yolk, water, and lemon juice.

half melted butter in the sauce pot with a whisk

Place the pot over medium-low heat and continuously whisk while the butter begins to melt.

frothy egg mixture in the saucepot with the whisk

Continue to whisk as the mixture begins to heat. You’ll notice it begin to get frothy…

thickened sauce in the sauce pot with a whisk

And then when the egg yolk begins to actually cook, it will thicken the sauce to a consistency similar to gravy. Make sure you’re whisking throughout this entire process. It should only take 3-5 minutes for the sauce to thicken. Remove the sauce from the heat once thickened.

cayenne pepper and salt added to the hollandaise sauce

Season the sauce with about ⅛ tsp cayenne and ⅛ tsp salt (or to taste).

hollandaise sauce dripping off a spoon into a saucepot

And now your rich and dreamy lemony sauce is ready to eat! You did that!

Hollandaise sauce being drizzled over asparagus and salmon

Drizzle that heavenly sauce over all your favorite foods!

The post Easy Hollandaise Sauce appeared first on Budget Bytes.

Lemon Blueberry Bars

It is a hot week in Utah. I try to not turn on the oven, but I always cave in. My love for baking is far more important than the heat. I try to do my baking first thing in the morning so it isn’t too too hot. This week I made Lemon Blueberry Bars…

It is a hot week in Utah. I try to not turn on the oven, but I always cave in. My love for baking is far more important than the heat. I try to do my baking first thing in the morning so it isn’t too too hot. This week I made Lemon Blueberry Bars.…

The post Lemon Blueberry Bars appeared first on Two Peas & Their Pod.

One Pot Lemon Garlic Shrimp and Rice

You only need one pot and 8 ingredients to make this easy and flavorful Lemon Garlic Shrimp and Rice. Fast, easy, and delicious!

The post One Pot Lemon Garlic Shrimp and Rice appeared first on Budget Bytes.

If you can cook rice, then you can make this stunning Lemon Garlic Shrimp and Rice. It’s seriously easy, and impressive enough for serving to company (or date night!). This is definitely one of those recipes where I can’t stop asking myself, “how do so few ingredients make so much flavor?” as I shovel forkful after forkful into my mouth. :)

lemon garlic shrimp and rice in a skillet with lemons and parsley on the sides

What Kind of Shrimp to Use

You definitely want to purchase raw shrimp for this recipe rather than pre-cooked, and you can usually get the best price when buying frozen shrimp. You can buy them peeled or unpeeled, tail on or off, it doesn’t matter. Most frozen shrimp already comes deveined, which makes peeling super fast and easy. Here is a great tutorial on how to peel and devein shrimp from Simply Recipes, if needed.

I used a medium size shrimp for this recipe, which I feel is a good size for this type of dish, where you’ll want it to fit on your fork. The shrimp I used were 41-60 size, which means that at that size you’ll get about 41-60 shrimp per pound. Smaller numbers mean larger shrimp (it takes fewer shrimp to equal a pound), and higher numbers mean smaller shrimp (it takes more shrimp to equal a pound).

Tail On or Tail Off?

It’s completely up to you whether you want to remove your shrimp tails or keep them on. Removing them makes the dish easier to eat, but leaving them on makes it prettier. Keeping the tail on can inject more shrimp flavor into the rice as they steam together, but this might be more subtle than most people will notice.

Can I Make This in a Rice Cooker or Instant Pot?

Yes, this should work very well in a rice cooker or Instant Pot! For the rice cooker, just add everything (except the shrimp) to the cooker and cook as you would regular rice. After the rice has cooked, add the shrimp on top, close the lid, and keep it on the “keep warm” setting and allow the shrimp to steam for 5-10 minutes, or until the shrimp is opaque and cooked through. For an Instant Pot, you’ll want to do a quick release after your rice has cooked, add the shrimp, close the lid, and then keep it on the “keep warm” setting, allowing the shrimp to steam for 5-10 minutes or until opaque and cooked through.

For both machines, avoid leaving the lid open for more than a couple minutes when adding the shrimp. You want as much steam trapped in the unit as possible to continue cooking the shrimp.

What to Serve with Lemon Garlic Shrimp and Rice

I like to make sure every meal has a variety of colors and at least a little veggie action, so here are some recipes that I think would make a great side to this dish and create a well rounded meal:

Lemon garlic shrimp and rice on a plate with a fork on the side
overhead view of lemon garlic shrimp and rice in a skillet

One Pot Lemon Garlic Shrimp and Rice

You only need one pot and 8 ingredients to make this easy and flavorful Lemon Garlic Shrimp and Rice. Fast, easy, and delicious!
Total Cost $7.53 recipe / $1.88 serving
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 1.5 cups each
Calories 407kcal
Author Beth – Budget Bytes

Ingredients

  • 12 oz. shrimp (41-60 size) $4.99
  • 1 fresh lemon $0.60
  • 4 cloves garlic $0.32
  • 2 Tbsp butter $0.24
  • 1.5 cups long grain white rice $0.93
  • 2 cups chicken broth $0.26
  • 1/2 cup water $0.00
  • 1 tsp Tony Chachere's seasoning* $0.10
  • 2 Tbsp chopped parsley $0.09

Instructions

  • If your shrimp is frozen or unpeeled, make sure you thaw and peel the shrimp before beginning. Juice half of the lemon (you'll need about 2 Tbsp juice) and slice the rest of the lemon for garnish.
  • Mince the garlic. Add the garlic to a deep skillet along with the butter and sauté the garlic over medium heat for 1-2 minutes.
  • Add the rice and continue to sauté for 1-2 minutes more. You should hear the rice begin to snap and crackle a little as it sautés in the hot butter.
  • Carefully add the chicken broth, 2 Tbsp lemon juice, water, Tony Chachere's (or seasoning salt), and chopped parsley. Stir to combine.
  • Place a lid on the skillet and turn the heat up to medium-high. Allow the broth to come up to a full boil. Once it reaches a boil, turn the heat down to low and let it continue to simmer for 10 minutes.
  • After simmering for 10 minutes, most of the broth should be absorbed by the rice. Lift the lid briefly in order to scatter the shrimp over the surface of the rice. Replace the lid and allow the skillet to continue to cook over low for an additional 5 minutes.
  • Remove the skillet from the heat and allow it to rest, lid in place, for an additional five minutes. After resting, lift the lid. The shrimp should be opaque and pink.
  • Use a fork to carefully fluff the rice and partially stir the cooked shrimp into the rice. Add the leftover lemon slices and sprinkle with extra chopped parsley, if desired. Serve hot.

Notes

*Or your favorite seasoning salt.

Nutrition

Serving: 1.5cups | Calories: 407kcal | Carbohydrates: 60g | Protein: 23g | Fat: 8g | Sodium: 1729mg | Fiber: 2g
close up side view of lemon garlic shrimp and rice in the skillet

How to Make Lemon Garlic Shrimp and Rice – Step by Step Photos

Raw shrimp in a bowl

Thaw and peel 12oz. shrimp. You can leave the tails on or remove them if you prefer. Juice half of a lemon (you’ll need 2 Tbsp juice) and slice the remaining lemon for garnish.

minced garlic and butter in a deep skillet

Mince four cloves of garlic and add them to a deep skillet along with 2 Tbsp butter. Sauté the garlic in the butter over medium heat for 1-2 minutes. Add 1.5 cups long grain white rice and continue to sauté for 1-2 minutes more. You should hear the rice kind of making a snap-crackle sound as it cooks in the butter.

Broth being poured into the skillet with the rice, seasoning, and parsley

Add 2 cups chicken broth, 2 Tbsp lemon juice, ½ cup water, 1 tsp Tony Chachere’s seasoning (or your favorite seasoning salt), and 2 Tbsp chopped parsley to the skillet. Stir to combine.

Cooked rice in the skillet with the lid on

Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come to a full boil. Once boiling, turn the heat down to low and let the rice simmer on low for 10 minutes. After ten minutes most of the broth should be absorbed.

raw shrimp added to the rice in the skillet

Lift the lid just briefly enough to scatter the shrimp over the surface of the rice. Replace the lid and continue to simmer over low for 5 minutes. After 5 minutes, remove the skillet from the heat and let it rest, lid in place, for 5 more minutes.

Cooked shrimp on the rice

After resting, the shrimp should be pink, opaque, and cooked through.

finished lemon garlic shrimp and rice in the skillet

Use a fork to gently fluff the rice and partially stir the shrimp into the rice. Add the remaining lemon slices and an extra pinch of chopped parsley.

close up side view of lemon garlic shrimp and rice in a bowl

Serve hot and enjoy!

The post One Pot Lemon Garlic Shrimp and Rice appeared first on Budget Bytes.

Strawberry Galette

Everyone knows that cookies are my all-time favorite dessert. I also love a good brownie or blondie, BUT my heart has a soft spot for fruit galettes. I am really not a huge pie person, but I will take a fruit galette any day of the week. Sign me up! Th…

Everyone knows that cookies are my all-time favorite dessert. I also love a good brownie or blondie, BUT my heart has a soft spot for fruit galettes. I am really not a huge pie person, but I will take a fruit galette any day of the week. Sign me up! This Strawberry Galette is one…

The post Strawberry Galette appeared first on Two Peas & Their Pod.

Best Blueberry Muffins

Blueberry muffins have always been my favorite. When I was little, I used to bake muffins from a box and thought they were amazing, even though the blueberries came out of a little can. I promise, my taste buds and kitchen skills have evolved after yea…

Blueberry muffins have always been my favorite. When I was little, I used to bake muffins from a box and thought they were amazing, even though the blueberries came out of a little can. I promise, my taste buds and kitchen skills have evolved after years of practice, and I can say with confidence that…

The post Best Blueberry Muffins appeared first on Two Peas & Their Pod.