Garlic Ghee Basmati with Shrimp and White Wine Sauce
25 Minutes
Asian
Serves: 2
Experience a luxurious yet effortless meal with this Garlic Ghee Basmati with Shrimp and White Wine Sauce. Royal Garlic & Ghee Ready-to-Heat Basmati Rice creates a fragrant, buttery base that perfectly complements tender shrimp simmered in a silky garlic-butter and white wine reduction. Finished with sautéed asparagus, chives, and a squeeze of lemon, this dish delivers rich flavor while keeping the rice as the star.
Ingredients
- Royal Garlic & Ghee Ready-to-Heat Basmati Rice, 1 pouch
- Olive oil, 1 tablespoon
- Asparagus, 1 bunch, trimmed and cut into 2-inch pieces,
- Butter, 4 tablespoons
- Garlic, 3 cloves, minced
- Shrimp,1 pound, peeled and deveined
- White wine, ½ cup
- Lemon juice, 1 tablespoon
- Salt, ½ teaspoon
- Black pepper, ¼ teaspoon
- Chives, 2 tablespoons, chopped
- Lemon wedges, for serving
Preparation
- Add the Royal Garlic & Ghee Ready-to-Heat Basmati Rice to a microwave-safe bowl and heat according to package instructions. Fluff with a fork then set aside.
- Add olive oil to a large skillet over medium heat. Add the asparagus and sauté until bright green and just tender. Season lightly with salt and pepper, then transfer to a plate.
- Add the butter to the same skillet. Once melted, add the garlic and cook until fragrant, about 2-3 minutes.
- Add the shrimp, season with salt and pepper, and cook until the shrimp turn pink.
- Add the white wine and lemon juice. Simmer for a few minutes until the sauce thickens slightly and coats the shrimp.
- Add a spoonful of the sauce over the plated rice, keeping most of the grains exposed.
- Add the shrimp on top and drizzle with a little more sauce.
- Add the sautéed asparagus to the side, then garnish with chives and lemon wedges.
