Ingredients
3 tablespoons extra-virgin olive oil, divided
1 large shallot, thinly sliced (1/2 cup)
1 yellow summer squash, cut into 1/2-inch pieces (1 1/4 cups)
Kosher salt and freshly ground pepper
1/2 cup dry white wine, such as Sauvignon Blanc
1 cup long-grain white rice
12 ounces peeled, deveined large shrimp
1/4 cup pesto
2 tablespoons fresh lemon juice, plus wedges for serving
Fresh basil leaves, for serving
Preparation
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.
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.
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.
