Creamy Garlic Butter Shrimp and Rice
A quick and comforting dish featuring tender shrimp in a rich garlic butter sauce served over fluffy rice, perfect for busy weeknight dinners.
Ingredients
For the shrimp and sauce
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 5 cloves garlic, minced
- 1 tsp paprika
- ½ tsp red pepper flakes (optional) Adjust based on spice preference
- ½ cup chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tbsp lemon juice
- 2 tbsp chopped parsley (optional, for garnish)
For the rice
- 1 cup long-grain white rice
- 2 cups water or chicken broth
- 1 tbsp butter
- Salt to taste Salt, to taste
Instructions
Preparation of Rice
- In a medium saucepan, combine rice, water or broth, salt, and butter. Bring to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes or until rice is tender and liquid is absorbed. Remove from heat and let sit covered.
Cooking the Shrimp
- Season the shrimp with salt, pepper, and paprika.
- Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 1–2 minutes per side, or until pink and opaque. Remove shrimp from skillet and set aside.
Making the Sauce
- In the same skillet, reduce heat to medium. Add butter and garlic, sauté for 30 seconds until fragrant.
- Pour in chicken broth and simmer for 2 minutes, scraping up any browned bits from the bottom.
- Stir in heavy cream and Parmesan cheese. Simmer until sauce thickens slightly, about 3–5 minutes.
- Add lemon juice, red pepper flakes (if using), and return shrimp to the skillet. Toss to coat and heat through.
- Serve creamy garlic butter shrimp over warm rice. Garnish with parsley if desired.
Notes
To keep leftovers fresh, store any uneaten shrimp and rice in an airtight container in the fridge for up to 2 days. Freeze in a freezer-safe container for up to 2 months. For best reheating, warm in a skillet over low heat.