Creamy Garlic Butter Shrimp with Rice
A quick and easy creamy garlic butter shrimp served over rice, ready in about 20–30 minutes, perfect for a comforting meal any night.
Ingredients
Shrimp and Seasoning
- 1 lb large shrimp, deveined
- to taste salt
- to taste black pepper
- 1 tsp paprika substitute with cayenne for a spicy kick
Cooking Ingredients
- 2 tbsp olive oil or butter for richer flavor
- 2 tbsp butter or coconut oil for dairy-free
- 4 cloves garlic, minced freshly minced delivers best flavor
- 1 cup chicken broth or vegetable broth for vegetarian
- 1 cup heavy cream or half-and-half/coconut milk for lighter option
- ½ cup Parmesan cheese or nutritional yeast for dairy-free
- 1 tbsp lemon juice or vinegar if lemons are unavailable
- ¼ tsp red pepper flakes adjust based on heat preference
Rice
- 1 cup long-grain rice choose jasmine or basmati for best texture
Instructions
Cooking Rice
- Rinse 1 cup rice, then cook it with 2 cups water or broth. Bring to a boil, lower heat, cover and simmer for 15–18 minutes until water is absorbed. Fluff and set aside.
Preparing Shrimp
- Pat shrimp dry, then season with salt, black pepper, and paprika.
Cooking Shrimp
- Warm 2 tablespoons olive oil (or butter) in a large skillet over medium-high heat.
- Add shrimp in a single layer. Cook for 1–2 minutes per side until pink and slightly firm. Remove shrimp to a plate.
Making the Sauce
- Lower heat to medium. Add 2 tablespoons butter to the same skillet. When melted, add minced garlic and cook for 30–45 seconds until fragrant.
- Pour in 1 cup chicken broth and 1 cup heavy cream. Stir and bring to a gentle simmer.
- Stir in 1/2 cup Parmesan cheese, 1 tablespoon lemon juice, and 1/4 teaspoon red pepper flakes. Taste and add salt and pepper as needed.
Combining and Serving
- Return shrimp to the skillet and heat for 1–2 minutes until warmed through and sauce thickens slightly.
- Spoon sauce and shrimp over the cooked rice.
Notes
Serve hot over rice with extra sauce on top. Add chopped parsley or green onion for color. Pair with a simple green salad or steamed vegetables. Refrigerate leftovers in an airtight container for 2–3 days. Reheat gently on low heat with a splash of broth or milk to loosen the sauce.
