Creamy Garlic-Butter Shrimp
A fast and indulgent dish featuring large shrimp in a silky garlic-parmesan cream sauce, served over fluffy long-grain rice.
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.
Notes
For gluten-free options, use gluten-free broth and ensure Parmesan is gluten-free. For variations, consider adding freshness with herbs or using coconut milk for a dairy-free version.