Lemon Parmesan Shrimp and Vegetable Rice

• shrimppeeled and deveined24 oz
• long-grain white ricerinsed1 cup
• mushroomsthinly sliced8 oz
• zucchinihalved and sliced3/4 lb
• baby spinach6 oz
• garlic cloveminced2 clove
• lemonjuiced1
• parmesan cheesegrated2 oz
• low-sodium chicken broth2 cup
• canola oil4 tsp
• kosher salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Rinse the rice, thinly slice the mushrooms, halve and slice the zucchini, mince the garlic, and juice the lemon. Pat the shrimp dry; do not rinse them. Season them with kosher salt and black pepper.
2. 2Cook the rice with the low-sodium chicken broth on the stovetop according to the package directions, then keep it covered until tender; taste a grain for a firm but tender center.
3. 3Heat the canola oil in a large skillet over medium-high heat until shimmering. Add the mushrooms and zucchini with a pinch of kosher salt and cook until golden and crisp-tender, about 4-5 minutes.
4. 4Add the shrimp and garlic. Cook, turning once, until the shrimp are pearly and opaque and curled into a C, about 3-4 minutes.
5. 5Stir in the baby spinach and cook until wilted, about 1-2 minutes; taste and adjust with salt and pepper.
6. 6Fold the cooked rice and Parmesan cheese into the skillet, then add the lemon juice. Cook until the cheese melts and the mixture coats the grains, about 1-2 minutes; taste and adjust with additional lemon juice, salt, or pepper.