Creamy garlic-butter shrimp spooned over steaming white rice — fast, indulgent, and just fancy enough for guests yet easy enough for a weeknight. This version uses large shrimp seared quickly, then finished in a silky garlic-parmesan cream sauce, all served over simple long-grain rice. It’s a reliable dinner when you want maximum flavor with minimal fuss.
Why you’ll love this dish
This recipe is a small-restaurant experience you can make in under 30 minutes. The contrast of crisp-seared shrimp and a rich, garlicky sauce over plain rice hits savory, buttery, and bright notes all at once — a combination that’s both comforting and impressive.
“A quick, creamy dinner that feels special: perfect for busy nights when you still want something delicious.” — home cook favorite
You’ll reach for this when you want a fast date-night dinner, an easy family meal, or a simple way to elevate shrimp for company. If you enjoy seafood weeknight ideas, you might also like this easy fish fillets wrapped in filo for another quick seafood option.
Step-by-step overview
Quick overview so you know what to expect: cook the rice first so it’s resting while you make the shrimp; season and sear shrimp quickly in a hot skillet; sauté garlic in butter, deglaze with broth, then add cream and Parmesan to make a silky sauce; return shrimp to warm through and finish with lemon and parsley. Total hands-on time: about 15–20 minutes. Total time including rice: ~30 minutes.
What you’ll need
- 1 lb large shrimp, peeled and deveined
- Salt and pepper, to taste
- 2 tbsp olive oil
- 3 tbsp unsalted butter, divided (1 tbsp for rice, 2 tbsp for sauce)
- 5 cloves garlic, minced (use more for garlic lovers)
- 1 tsp paprika
- ½ tsp red pepper flakes (optional)
- ½ cup chicken broth (or vegetable/seafood stock)
- 1 cup heavy cream (substitute: half-and-half with a teaspoon of cornstarch for slight thickening)
- ½ cup grated Parmesan cheese (or Pecorino Romano)
- 1 tbsp lemon juice (fresh is best)
- 2 tbsp chopped parsley (optional, for garnish)
- 1 cup long-grain white rice
- 2 cups water or chicken broth (for the rice)
- Salt, to taste (for rice)
- 1 tbsp butter (for rice)
Notes/substitutions: Use gluten-free broth and Parmesan to keep the dish GF. If you want more herb aroma, stir in a teaspoon of chopped thyme or tarragon at the end. If you prefer a lighter sauce, reduce cream to 3/4 cup and use more broth.
Step-by-step instructions
- Make the rice: In a medium saucepan combine 1 cup rice, 2 cups water or broth, 1 tbsp butter, and a pinch of salt. Bring to a boil, then reduce to low, cover, and simmer 18–20 minutes until tender and liquid absorbed. Remove from heat and let sit covered for 5 minutes. Fluff before serving.
- Season the shrimp: Pat shrimp dry with paper towels. Season with salt, pepper, and paprika. Dry shrimp sear best — moisture prevents browning.
- Sear shrimp: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add shrimp in a single layer (don’t overcrowd). Cook 1–2 minutes per side until pink and opaque. Remove shrimp to a plate and tent with foil.
- Make the sauce: Reduce heat to medium. Add 2–3 tbsp butter to the same skillet. Add minced garlic and sauté ~30 seconds until fragrant (don’t let it burn). Pour in ½ cup chicken broth and simmer 1–2 minutes, scraping up browned bits from the pan.
- Finish the cream: Stir in 1 cup heavy cream and ½ cup grated Parmesan. Simmer 3–5 minutes, stirring occasionally, until sauce thickens slightly. Add 1 tbsp lemon juice and red pepper flakes if using. Taste and adjust salt or pepper.
- Combine and serve: Return shrimp to the skillet and toss to coat, just heating through (1–2 minutes). Serve spooned over warm rice and garnish with chopped parsley.
Best ways to enjoy it
Serve this over the fluffy rice as suggested, or try:
- Lemon-garlic green beans or roasted asparagus on the side for color and crunch.
- A light arugula salad tossed with lemon vinaigrette to cut the richness.
- For a low-carb plate, swap rice for cauliflower rice or serve the shrimp and sauce over roasted spaghetti squash.
Pair with a crisp white wine (Sauvignon Blanc or unoaked Chardonnay) or a citrusy sparkling water.
Storage and reheating tips
- Refrigerate: Store in an airtight container for up to 3 days. Keep rice and shrimp together or separate to control texture.
- Freeze: Sauce and shrimp can be frozen for up to 2–3 months, but texture of shrimp may soften on thawing; for best quality, freeze only if necessary.
- Reheat: Gently reheat on the stovetop over low heat with a splash of water or broth to loosen the sauce. Microwave on medium power in short bursts, stirring between intervals. Do not reheat seafood more than once for food-safety reasons.
- Food safety: Cook shrimp to an internal temperature of 120–140°F; they should be opaque and firm. Cool leftovers to fridge within two hours.
Helpful cooking tips
- Dry shrimp well before searing to get a golden crust; pat with paper towels.
- Use a hot, well-seasoned skillet and avoid overcrowding — cook in batches if needed.
- Grate fresh Parmesan instead of pre-shredded (it melts smoother).
- If the sauce is too thin, simmer a little longer to reduce, or whisk a small slurry of cornstarch and water and stir in. If too thick, thin with a splash of broth or milk.
- Want richer butter flavor? Finish with a small pat (½ tbsp) of cold butter whisked in off the heat for shine.
For protein swaps or leaner options, try pairing with turkey patties — here’s an idea for turkey sausage patties that work well alongside.
Creative twists
- Cajun swap: Add Cajun seasoning in place of paprika and stir in a splash of hot sauce. Serve over dirty rice for a Southern spin.
- Tomato-basil: Stir in a handful of halved cherry tomatoes and chopped basil just before serving for brightness.
- Cream-free: Use coconut milk and a splash of lime for a dairy-free, tropical variation (pair with cilantro instead of parsley).
- Make it a one-pan meal: Sauté diced bell peppers and onions after searing shrimp, then proceed with garlic and sauce; finish with shrimp back in the pan.
For a sweet finish after this savory meal, consider serving a simple dessert like the popular crookie to balance the menu.
Common questions
Q: Can I use frozen shrimp?
A: Yes — thaw in the refrigerator overnight or quickly under cold running water in a sealed bag. Pat dry thoroughly before seasoning and searing.
Q: Can I make this ahead?
A: You can cook shrimp and sauce ahead and gently reheat, but for best texture serve shrimp freshly cooked. Keep rice separate and reheat both gently with a splash of water or broth.
Q: What rice works best?
A: Long-grain white rice is classic for its fluffy texture. Basmati also works well. For nuttier flavor, try jasmine or brown rice (increase simmer time and liquid for brown rice).
Q: Is this gluten-free?
A: Yes, if you use gluten-free broth and ensure your Parmesan contains no additives with gluten.
Q: How spicy is it?
A: The ½ tsp red pepper flakes add a gentle heat — omit or reduce for milder flavor.
Conclusion
This creamy garlic butter shrimp over rice is a fast, flavorful dinner that balances simple technique with big taste. If you want inspiration for a similar creamy seafood riff, check this Creamy Garlic Shrimp – Ahead of Thyme. For a full shrimp-and-rice take that emphasizes comfort-food flavors, see this Garlic Butter Shrimp and Rice | Diethood.
Creamy Garlic-Butter Shrimp
Ingredients
For the rice
- 1 cup long-grain white rice Classic rice for fluffy texture
- 2 cups water or chicken broth For cooking the rice
- 1 tbsp butter For flavoring the rice
- to taste Salt Add a pinch to the rice
For the shrimp and sauce
- 1 lb large shrimp, peeled and deveined Pat dry before seasoning
- to taste Salt and pepper For seasoning shrimp
- 2 tbsp olive oil For searing shrimp
- 3 tbsp unsalted butter, divided 1 tbsp for rice, 2 tbsp for sauce
- 5 cloves garlic, minced Use more for garlic lovers
- 1 tsp paprika For seasoning
- ½ tsp red pepper flakes Optional, for heat
- ½ cup chicken broth Can substitute with vegetable or seafood stock
- 1 cup heavy cream Substitute with half-and-half and cornstarch if desired
- ½ cup grated Parmesan cheese Can substitute with Pecorino Romano
- 1 tbsp lemon juice Fresh juice is best
- 2 tbsp chopped parsley Optional, for garnish
Instructions
Prepare the rice
- In a medium saucepan, combine 1 cup rice, 2 cups water or broth, 1 tbsp butter, and a pinch of salt.
- Bring to a boil, then reduce to low, cover, and simmer for 18–20 minutes until tender and liquid is absorbed.
- Remove from heat and let sit covered for 5 minutes. Fluff before serving.
Season and sear the shrimp
- Pat shrimp dry with paper towels and season with salt, pepper, and paprika.
- In a large skillet, heat 2 tbsp olive oil over medium-high heat until shimmering.
- Add shrimp in a single layer and cook for 1–2 minutes per side until pink and opaque. Remove shrimp to a plate and tent with foil.
Make the sauce
- Reduce heat to medium and add 2–3 tbsp butter to the same skillet.
- Add minced garlic and sauté for about 30 seconds until fragrant.
- Pour in ½ cup chicken broth and simmer for 1–2 minutes, scraping up browned bits from the bottom of the pan.
- Stir in 1 cup heavy cream and ½ cup grated Parmesan. Simmer for 3–5 minutes, stirring occasionally, until sauce slightly thickens.
- Add 1 tbsp lemon juice and red pepper flakes if using. Taste and adjust seasoning if needed.
Combine and serve
- Return shrimp to the skillet and toss to coat, heating through for 1–2 minutes.
- Serve spooned over warm rice and garnish with chopped parsley.