Creamy Garlic Shrimp with Roasted Broccoli and Rice

Preheat oven to 400°F (200°C).

Rinse 1 cup white rice under cold water. In a medium pot, combine rice with 2 cups water and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until water is absorbed.

While rice cooks, wash and cut broccoli into florets if needed. Toss 4 cups broccoli florets with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper on a baking sheet.

Roast broccoli in preheated oven for 15-20 minutes until edges are slightly crispy and broccoli is tender.

While broccoli roasts, peel and mince 4 cloves of garlic.

If shrimp is not already peeled and deveined, do so now. Pat 1 pound shrimp dry with paper towels.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat.

Add minced garlic to the skillet and cook for 30 seconds until fragrant, being careful not to burn.

Add shrimp to the skillet in a single layer. Season with remaining 1/4 teaspoon black pepper. Cook for 2 minutes on each side until pink and opaque.

Reduce heat to low. Add 1/2 cup sour cream to the skillet and stir gently to coat the shrimp.

Cut the lemon in half and squeeze the juice from half the lemon into the skillet. Stir to combine.

Sprinkle 1 teaspoon dried parsley over the shrimp mixture and stir gently.

Serve creamy garlic shrimp over cooked rice with roasted broccoli on the side. Cut remaining lemon half into wedges for serving.