One-Pan Lemon Shrimp and Rice with Pesto

Lemony Shrimp and Rice with Pesto
Photo: Johnny Miller
Prep Time:
20 mins
Total Time:
50 mins

This summery one-skillet meal starts on the stovetop, where yellow squash and shallots get a quick sauté, then rice is added and the dish transferred to the oven and the pilaf cooks—hands-off, no stirring needed. Shrimp are nestled on top and everything bakes a few minutes more. At the table, a store-bought pesto sauce is drizzled on top for a simple yet rich-tasting boost of flavor.


  • 3 tablespoons extra-virgin olive oil, divided

  • 1 large shallot, thinly sliced (½ cup)

  • 1 yellow summer squash, cut into ½-inch pieces (1 ¼ cups)

  • Kosher salt and freshly ground pepper

  • ½ cup dry white wine, such as Sauvignon Blanc

  • 1 cup long-grain white rice

  • 12 ounces peeled, deveined large shrimp

  • ¼ cup pesto

  • 2 tablespoons fresh lemon juice, plus wedges for serving

  • Fresh basil leaves, for serving


  1. Preheat oven to 375°F. Heat 2 tablespoons oil in an ovenproof straight-sided skillet over medium-high. Add shallot; cook, stirring occasionally, until translucent, 2 to 3 minutes. Add squash, season with salt and pepper, and cook until beginning to soften, 1 to 2 minutes.

  2. Add wine; cook, stirring, until mostly evaporated, about 2 minutes. Stir in rice, 2 1/2 cups water, and 1 teaspoon salt. Bring mixture to a boil over medium-high heat, then cover and transfer to oven. Bake 25 minutes.

  3. Season shrimp and nestle into skillet. Cover, return to oven, and bake until shrimp are opaque and rice has absorbed liquid, 5 to 6 minutes. Let stand 5 minutes, then fluff with a fork. In a small bowl, whisk together pesto, lemon juice, and remaining 1 tablespoon oil; drizzle over shrimp and rice. Serve with basil and lemon wedges.

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