Ingredients

• ●1 pound large shrimp, peeled and deveined
• ●6 cloves garlic
• ●1/4 cup olive oil
• ●1/4 cup dry white wine (Sauvignon Blanc or Pinot Grigio)
• ●1 tablespoon lemon juice
• ●1/4 teaspoon red pepper flakes
• ●1/4 cup fresh parsley
• ●to taste Salt
• ●to taste black pepper
• ●1 cup long-grain rice
• ●2 cups chicken broth
• ●1/4 teaspoon saffron threads
• ●1 tablespoon olive oil
• ●1/2 onion
• ●2 cloves garlic

Instructions

1. 1Soak the saffron threads in 1/4 cup of warm chicken broth for at least 15 minutes.
2. 2Heat olive oil in a saucepan over medium heat. Add chopped onion and garlic and cook until softened, about 5 minutes.
3. 3Add the rice to the saucepan and cook, stirring constantly, for 1 minute.
4. 4Pour in the remaining chicken broth and the saffron broth mixture. Season with salt and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes.
5. 5Fluff with a fork and set aside.
6. 6In a large skillet, heat the olive oil over medium heat. Add the thinly sliced garlic and red pepper flakes and cook, stirring frequently, until the garlic is golden brown and fragrant, about 2-3 minutes.
7. 7Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, until pink and opaque.
8. 8Pour in the white wine and lemon juice. Bring to a simmer and cook for 1-2 minutes, allowing the sauce to reduce slightly.
9. 9Stir in the chopped parsley. Season with salt and freshly ground black pepper to taste.
10. 10Spoon the saffron rice onto plates.
11. 11Top with the garlic shrimp and drizzle with the garlic-infused oil from the skillet.
12. 12Garnish with extra parsley, if desired. Serve immediately.