If you’re looking for a dish that combines elegance, simplicity and an irresistible aroma, you’re in the right place! Today we’re bringing you into the kitchen to prepare a Basmati Rice with peas and shrimp, a recipe that turns a few quality ingredients into a true masterpiece to bring to the table.
The distinctive feature of this preparation is the texture of the rice: the grains remain perfectly separated and very fragrant. You’ll immediately notice that beautiful warm, golden color; it’s not just plain white rice, but a series of small touches that make it unique.
The addition of the sweetness of young peas and the delicacy of sautéed shrimp creates a refined balance, ideal for a special dinner or a Sunday lunch that wants to amaze with simplicity.
Below I leave you other recipes with Basmati rice to try, and then, as always, right under the photo we go straight to discover how to prepare Basmati Rice with Peas and Shrimp 😉
See you soon with the next recipe, Ana Amalia!
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Cooking time: 20 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make Basmati Rice with Peas and Shrimp
- 1 3/4 cups Basmati rice
- 14 oz shrimp (peeled and without head or shell (cleaned))
- 1 1/4 cups peas (fresh or frozen)
- 2 3/4 cups vegetable broth
- 1 tablespoon saffron (or turmeric)
- 1 yellow (golden) onion (medium-small)
- 2 tbsp butter (or extra virgin olive oil)
- 1/2 glass white wine
- 2 pinches salt
- to taste black pepper (freshly ground)
Tools
- 1 Scale
- 1 Skillet
- 1 Pot
Preparation: Basmati Rice with Peas and Shrimp
Preparing the rice: Start by rinsing the Basmati rice under cold running water to remove excess starch.
In a saucepan, sauté the finely chopped onion with half of the butter. Add the rice and toast it for a couple of minutes until the grains become glossy and slightly amber.
Dissolve the saffron (or turmeric) in the boiling vegetable broth. Pour the broth over the rice (the liquid should rise about one finger above the rice, roughly 1 cm/0.4 in).
Cooking: Cover with a lid that seals well. You can bake it in the oven at 356°F for about 15 minutes or cook it on the lowest heat on the stove, without stirring, until all the liquid has been absorbed.
While the rice cooks, sauté the shrimp in a skillet with the remaining butter for 2-3 minutes.
Deglaze with the white wine, add the peas and finish cooking; it will take about 8-10 minutes. Season with salt and pepper to taste.
Once ready, fluff the rice gently with a fork; you’ll notice it has taken on that warm golden color shown in our photo.
Combine the shrimp and peas mixture with the rice, toss gently, and serve immediately.
❄ Storage: Basmati Rice with Peas and Shrimp
Golden Basmati Rice is delicious when freshly made, but if you have leftovers you can store it in an airtight container in the refrigerator for up to 2 days.
When reheating, we suggest warming it in a skillet with a tablespoon of water or a drizzle of oil, tossing over high heat for a few minutes: this will help the grains loosen up again and refresh the flavors. Freezing is not recommended, as the texture of Basmati rice and the shrimp would suffer.
🎇Tips and Variations
The crunchy touch: For a contrast in textures, you can add chopped pistachio kernels or toasted sliced almonds before serving.
Sea alternative: If you don’t like shrimp, this golden base also pairs very well with cubes of fresh salmon quickly sautéed or thinly sliced squid rings.
For fluffier rice: If you prefer the “pilaf” technique, after adding the boiling broth cover with a lid and cook over very low heat without stirring until the liquid is completely absorbed.
📸 Now it’s your turn!
I hope this Golden Basmati Rice with Shrimp and Peas recipe has inspired you and brings a touch of brightness and aroma to your table! It’s a dish I love because it shows how, with the right tricks, even simple ingredients can become extraordinary.
Now I’m curious: how did it turn out for you? Did you follow the classic recipe or add your personal touch, perhaps with a different spice or a crunchy variation?
Let me know in the comments below:
Did you like the golden effect of the saffron?
Do you have any secret tricks for cooking Basmati to perfection?
Don’t forget to take a photo of your masterpiece and tag me on social media if you decide to share it. I can’t wait to see your golden dishes!
🖥If you want to see other types of recipes you can return to HOME
📲If you don’t want to miss any recipe you can follow my Facebook Page, just turn on notifications and you’ll see how many new recipes every day.
FAQ (Questions and Answers)
Can I use Arborio rice instead of Basmati?
Yes, but the result will be closer to a classic risotto, therefore creamier and less “separated.” Basmati is ideal for keeping the grains well separated.
Should the shrimp be fresh or frozen?
You can use either! If you use frozen shrimp, make sure to thaw them well and pat them dry with paper towels before sautéing so they don’t release too much water during cooking.
Can I prepare it in advance for a buffet?
Can I prepare it in advance for a buffet? Absolutely yes. It’s a dish that lends itself well to being served warm or even slightly cool, almost like a gourmet rice salad.
