Creamy Garlic Butter Shrimp over Rice
This creamy garlic butter shrimp over rice comes together in about 30 minutes and tastes rich and elegant, perfect for a weeknight dinner or a special occasion.
Ingredients
For the Shrimp
- 1 lb large shrimp, peeled and deveined (tail-on or off is fine) Pat shrimp dry for better sear.
- Salt and pepper, to taste Season shrimp.
- 2 tbsp olive oil For searing the shrimp.
- 5 cloves garlic, minced
- 1 tsp paprika
- ½ tsp red pepper flakes (optional for heat)
- ½ cup chicken broth (or more to thin sauce) For deglazing.
- 1 cup heavy cream Can substitute with half-and-half for a lighter sauce.
- ½ cup grated Parmesan cheese Can substitute with Pecorino for a tangier flavor.
- 1 tbsp lemon juice (fresh preferred) Brightens the sauce.
- 2 tbsp chopped parsley (optional, for garnish)
For the Rice
- 1 cup long-grain white rice
- 2 cups water or chicken broth (for the rice)
- 1 tbsp unsalted butter Use for rice cooking.
- Salt, to taste Add a pinch of salt to the rice.
Instructions
Preparation of Rice
- In a medium saucepan combine 1 cup long-grain rice, 2 cups water or broth, 1 tbsp butter, and a pinch of salt.
- Bring to a boil, reduce to low, cover, and simmer for 18–20 minutes until tender and liquid is absorbed.
- Remove from heat and keep covered.
Cooking the Shrimp
- Pat shrimp dry and season with salt, pepper, and paprika.
- Heat 2 tbsp olive oil in a large skillet over medium-high.
- Add shrimp in a single layer and cook 1–2 minutes per side until pink and opaque.
- Remove shrimp to a plate; don’t overcook.
Making the Sauce
- Reduce heat to medium and add 2 tbsp butter to the skillet.
- When foaming subsides, add minced garlic and sauté around 30 seconds until fragrant—do not brown.
- Pour in ½ cup chicken broth and simmer for 2 minutes, scraping up browned bits from the pan bottom.
- Stir in 1 cup heavy cream and ½ cup grated Parmesan.
- Simmer for 3–5 minutes until sauce thickens slightly and coats the back of a spoon.
- Add 1 tbsp lemon juice and red pepper flakes if using.
- Return shrimp to the skillet and toss to coat; warm through for 1 minute.
Serving
- Spoon hot rice onto plates and top with creamy garlic butter shrimp.
- Sprinkle with chopped parsley.
Notes
For best texture, cool leftovers within 2 hours and store in an airtight container in the fridge for up to 3–4 days. Shrimp in cream sauce doesn’t always freeze well; store cooked shrimp separately for up to 2 months.