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Photo Credit: Elizabeth Newman

Nonna Luna's Rice

This is a classic recipe in my family, originating from my Nonna Luna. Once you try the creamy, lemony shrimp on top of the perfectly fluffy and buttery rice, it's going to be a classic in your family too!

Nonna Luna's Rice


Main Course

Prep Time

5 minutes

Cook Time

35 minutes




Giada De Laurentiis

Image of Nonna Luna's Rice


  • 1 stick (4 ounces unsalted butter, divided, at room temperature)
  • 2 cups parboiled long-grain rice (such as Uncle Ben's)
  • 3 1/2 cups chicken stock
  • 2 teaspoons kosher salt
  • 1 clove garlic (minced)
  • 2 pounds small shrimp (peeled and deveined)
  • 1/2 cup lemon juice (about 2 lemons)
  • 1 tablespoon hot sauce (such as Tobasco)
  • 1 cup whipping cream
  • Freshly ground black pepper


  1. In a medium nonstick saucepan, heat 1/2 of the butter over medium-low heat. Add the rice and cook, stirring frequently, until golden, about 6 to 7 minutes. Add the chicken stock and salt. Bring the mixture to a boil. Reduce the heat to medium-low and simmer covered for 20 to 25 minutes until the rice is tender and all the liquid is absorbed. Remove the pan from the heat and rest covered for 5 minutes.
  2. In a large skillet, melt the remaining butter over medium heat. Add the garlic and cook, stirring frequently, for 1 to 2 minutes until aromatic. Add the shrimp, lemon juice, and hot sauce. Cook for 2 to 3 minutes until the shrimp is pink and cooked through. Stir in the cream and heat through. Season with salt and pepper, to taste.
  3. Using a fork, fluff the rice and arrange on a platter. Spoon the shrimp cream sauce over the rice and serve.



per serving
Amount/Serving % Daily Value
86 grams
60 grams
28 grams
Saturated Fat
15 grams
659 milligrams
3339 milligrams
1 grams
4 grams

1 comment

  • Author's avatar image
    Michael Grant

    Simple and delicious. My girlfriend requests this one regularly!

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