One Pan Italian Shrimp and Rice

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

2 tablespoons olive oil

2 shallots, chopped

1 (400g) can cherry tomatoes, drained, such as corbani

1 1/2 teaspoons kosher salt, divided

1 cup arborio rice

1 1/2 cups vegetable broth

1/2 cup water

1-pound large shrimp, peeled and deveined, 26/30’s

1/2 teaspoon dried oregano

1/4 teaspoon red pepper flakes, or more, to taste

2 cups packed roughly chopped baby spinach

1/3 cup chopped basil

Directions

Heat a large straight sided pan over medium-high heat. Add the oil and heat another 30 seconds. Add the shallots to the hot oil and cook, stirring often until soft and fragrant, about 1 minute. Add the drained tomatoes and season with 1/2 teaspoon salt. Cook the tomatoes, gently crushing with the back of a wooden spoon, until the juices are thick, about 3 minutes. Stir in the rice and coat in the tomatoes. Cook for 3 minutes to toast slightly. Add the vegetable broth, water and 1/2 teaspoon salt. Bring to a boil. Reduce the heat to maintain a gentle simmer. Cover and simmer until the rice is still al dente and there is still some liquid left in the pan, about 10 minutes.

Meanwhile, in a bowl, season the shrimp with the remaining 1/2 teaspoon salt, oregano and red pepper flakes. Nestle the shrimp into the rice, and sprinkle with the spinach. Cover and continue to cook until the shrimp are opaque all the way through, another 7 to 10 minutes. Fluff the rice and sprinkle with the basil.