I still remember the first time I tossed shrimp into a garlic-butter sauce and poured it over steaming rice — it felt like a cozy restaurant meal made in under 20 minutes. This creamy garlic butter shrimp with rice is exactly that: quick, comforting, and forgiving. It’s one-pan friendly, adaptable to what’s in your fridge, and an easy weeknight winner. If you like cozy sweets after dinner, try pairing the evening with butterscotch randy for dessert — it’s the kind of comforting finish that complements a simple, savory main.
Why you’ll love this dish
This recipe checks a lot of boxes: fast, creamy, and low-fuss. It uses one pan for searing shrimp and building the sauce, which means less cleanup and more time at the table. The combination of butter, garlic, and parmesan gives rich flavor without complicated techniques; the lemon brightens it so the dish never feels heavy.
“This was our go-to after long workdays — quick, comforting, and everyone asked for seconds.” — a regular weeknight-review
It’s also versatile: swap rice types (white, brown, or cauliflower) to fit dietary needs, scale the shrimp up for guests, or stretch it by stirring in more veggies. The shrimp cooks fast, so the whole meal is ready in the time it takes to steam rice.
How this recipe comes together
A quick overview so you know what to expect: season and sear the shrimp until just pink, remove them from the pan, then make a creamy garlic-parmesan sauce in the same skillet. Toss the shrimp back in to finish cooking gently in the sauce, then spoon everything over warm rice. Expect 20–25 minutes from start to finish if your rice is already cooked. Key moments: high heat to sear shrimp quickly, low heat to prevent the cream from breaking, and finishing the shrimp in the sauce so they stay tender.
What you’ll need
- 1 lb shrimp, peeled and deveined (medium-large is easiest to manage)
- 2 tbsp butter, divided (1 tbsp for searing, 1 tbsp for the sauce)
- 4 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp paprika (smoked paprika works well for depth)
- 1/2 cup heavy cream or half-and-half (heavy cream = richer sauce; half-and-half = lighter)
- 1/3 cup freshly grated parmesan
- 1 tsp lemon juice (optional but recommended)
- 2 cups cooked rice (white, brown, or cauliflower rice for low-carb)
- Fresh parsley or green onion, for garnish
Ingredient notes and substitutions:
- Parmesan: use Romano or Asiago in a pinch, but grate fresh for the best melt and flavor.
- Dairy-free: substitute full-fat coconut milk and a dairy-free parmesan alternative, but the flavor will shift.
- Spice: add a pinch of red pepper flakes if you want heat.
- If using frozen shrimp, thaw thoroughly and pat dry to ensure a good sear.
Step-by-step instructions
- Pat the shrimp dry and season with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp paprika.
- Heat a large skillet over medium-high heat. Add 1 tbsp butter. When it foams, add shrimp in a single layer. Sear 2–3 minutes per side until pink and just cooked through. Remove shrimp to a plate.
- Lower heat to medium. Add remaining 1 tbsp butter to the pan. Add minced garlic and sauté about 1 minute until fragrant — don’t let it brown.
- Pour in the cream (or half-and-half) and stir, scraping up any brown bits. Add the grated parmesan and lemon juice. Simmer gently, stirring, until the sauce thickens slightly (a few minutes). If the sauce seems too thick, loosen with a tablespoon of water or reserved pasta/rice cooking liquid.
- Return shrimp to the pan and toss briefly in the sauce for 1–2 minutes so they absorb flavor and finish cooking. Taste and adjust seasoning.
- Serve the shrimp and sauce over warm cooked rice and garnish with chopped parsley or sliced green onions. Enjoy immediately.
Best ways to enjoy it
This dish works as a satisfying solo plate or part of a larger meal. Suggestions:
- Plate the shrimp over buttered white rice for classic comfort.
- For a healthier spin, serve over brown rice or cauliflower rice and add steamed broccoli on the side.
- Add a crisp green salad with lemon vinaigrette to cut through the creaminess.
- If you prefer another creamy carb, try pairing with creamy gnocchi with spinach and feta for a special weekend spread — keep portions small so guests can sample both.
Garnish tips: finish with lemon zest for brightness, or a sprinkle of smoked paprika for color and aroma.
Storage and reheating tips
Safety and freshness:
- Refrigerate leftovers within 2 hours of cooking. Store in an airtight container for up to 3 days.
- Shrimp can become rubbery if reheated too aggressively. Reheat gently over low heat in a skillet with a splash of cream or water to loosen the sauce, or microwave in short 20–30 second bursts, stirring between intervals.
- Freezing cooked shrimp in cream is not ideal — the sauce can separate. If you must freeze, freeze just the shrimp (no sauce) for up to 2 months and make fresh sauce when you reheat.
Food safety: shellfish should reach an internal temperature of 145°F when cooked. Always discard shrimp that smells off or has been left out longer than 2 hours.
Helpful cooking tips
- Dry shrimp = good sear: pat shrimp dry with paper towels before seasoning; moisture prevents browning.
- High heat, quick cook: sear on medium-high so shrimp develop color but don’t overcook. Remove when they’re opaque and the tails curl slightly.
- Don’t boil the cream: gentle simmering prevents splitting. If the sauce separates, whisk in a teaspoon of cold water or a splash of cream off the heat.
- Grate your own parmesan: pre-grated often contains anti-caking agents that can affect melting.
- If the sauce is too thin, simmer a bit longer while stirring; if too thick, loosen with water, stock, or a splash of milk.
- Taste and adjust: parmesan salinity varies — taste before adding extra salt.
Creative twists
- Spicy garlic butter: add 1/4 tsp crushed red pepper or a dash of cayenne when seasoning the shrimp.
- Tomato-basil version: add halved cherry tomatoes when you add the cream, and finish with fresh basil.
- Lemon-herb: increase lemon juice to 2 tsp and toss in extra parsley and a few basil leaves.
- Keto/low-carb: serve over cauliflower rice or zucchini noodles.
- Dairy-free: use full-fat coconut milk and nutritional yeast in place of parmesan for a similar umami punch.
- Veg-forward: fold in baby spinach or peas to the sauce for added color and nutrients.
Common questions
Q: How long does this take from start to finish?
A: If you have cooked rice ready, the active cooking is about 12–15 minutes; total time with prep and rice (if uncooked) is roughly 20–30 minutes.
Q: Can I use frozen shrimp?
A: Yes — thaw completely in the refrigerator or under cold running water, then pat dry before seasoning and searing. Do not cook from frozen or you’ll get excess liquid and steaming instead of searing.
Q: What can I use instead of heavy cream?
A: Half-and-half is lighter but still works. For dairy-free options, try full-fat coconut milk (flavor will change) or a cashew cream.
Q: Can I meal prep this?
A: You can cook the shrimp and sauce and refrigerate for up to 3 days, but reheat gently and add a splash of liquid to restore texture. For best texture, store shrimp separately from rice and combine when reheating.
Q: Is it safe to reheat shrimp?
A: Yes, but reheat slowly to avoid rubberiness. Discard any cooked shrimp older than 3 days in the fridge.
Q: Calories?
A: Rough estimate per serving (serves 3–4) with heavy cream and white rice: about 350–450 calories, depending on portion size and rice type. Swap cauliflower rice or use half-and-half to reduce calories.
If you have other dietary goals or want a printable grocery list or scaled quantities, tell me how many people you’re cooking for and I’ll adjust the recipe.
Creamy Garlic Butter Shrimp with Rice
Ingredients
Shrimp and Seasoning
- 1 lb shrimp, peeled and deveined medium-large is easiest to manage
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp paprika smoked paprika works well for depth
Sauce Ingredients
- 2 tbsp butter, divided 1 tbsp for searing, 1 tbsp for the sauce
- 4 cloves garlic, minced
- 1/2 cup heavy cream or half-and-half heavy cream = richer sauce; half-and-half = lighter
- 1/3 cup freshly grated parmesan use Romano or Asiago in a pinch
- 1 tsp lemon juice optional but recommended
To Serve
- 2 cups cooked rice white, brown, or cauliflower rice for low-carb
- Fresh parsley or green onion for garnish
Instructions
Preparation
- Pat the shrimp dry and season with salt, black pepper, and paprika.
- Heat a large skillet over medium-high heat and add 1 tbsp butter.
Cooking Shrimp
- When the butter foams, add shrimp in a single layer and sear for 2-3 minutes per side until pink and just cooked through.
- Remove shrimp to a plate.
Making the Sauce
- Lower heat to medium and add the remaining tbsp of butter to the pan.
- Add minced garlic and sauté for about 1 minute until fragrant, without browning.
- Pour in the cream (or half-and-half) and stir, scraping up any brown bits.
- Add grated parmesan and lemon juice, and simmer gently, stirring until the sauce thickens slightly.
Combining
- Return the shrimp to the pan and toss briefly in the sauce for 1-2 minutes to absorb flavor and finish cooking.
- Serve the shrimp and sauce over warm cooked rice and garnish with chopped parsley or sliced green onions.