Description
A quick and easy recipe for creamy garlic butter shrimp served over fluffy rice, perfect for weeknight dinners.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- Salt and pepper, to taste
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 5 cloves garlic, minced
- 1 tsp paprika
- ½ tsp red pepper flakes (optional)
- ½ cup chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tbsp lemon juice
- 2 tbsp chopped parsley (optional, for garnish)
- 1 cup long-grain white rice
- 2 cups water or chicken broth
- Salt, to taste
- 1 tbsp butter
Instructions
- In a medium saucepan, combine the rice with 2 cups of water or chicken broth, salt to taste, and 1 tablespoon of butter. Bring to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes or until tender.
- Season the shrimp with salt, pepper, and paprika. Heat olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1–2 minutes per side until pink and opaque. Remove and set aside.
- In the same skillet, lower heat to medium. Add butter and minced garlic, sauté for 30 seconds until fragrant.
- Pour in the chicken broth, simmer for about 2 minutes, scraping up any browned bits.
- Stir in heavy cream and grated Parmesan, simmer until sauce thickens slightly (3–5 minutes).
- Add lemon juice and red pepper flakes, return shrimp to the skillet, toss to coat and heat through.
- Serve over warm rice and garnish with chopped parsley if desired.
Notes
For best results, do not overcook the shrimp. Adjust ingredients according to personal taste, and consider adding vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Seafood
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 220mg
Keywords: shrimp, garlic butter, creamy, easy dinner, seafood
