Creamy Garlic Butter Shrimp with Rice
This creamy garlic butter shrimp dish is quick, comforting, and perfect for a weeknight dinner, featuring a rich garlic-parmesan sauce served over warm 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.
Notes
For best texture, store shrimp separately from rice and combine when reheating. Feel free to experiment with different rice or add veggies for a nutritional boost.