Creamy Garlic Butter Shrimp
A quick and delicious meal that features succulent shrimp enveloped in a creamy garlic butter sauce, served over fluffy rice.
Ingredients
For the Shrimp
- 1 lb large shrimp, peeled and deveined For the best flavor and texture, use fresh or completely thawed frozen shrimp.
- 2 tbsp olive oil For cooking the shrimp.
- 3 tbsp unsalted butter Adds richness to the garlic butter sauce.
- 5 cloves garlic, minced The key for flavor in the sauce.
- 1 tsp paprika For mild spice and color.
- ½ tsp red pepper flakes (optional) Add for heat if desired.
- ½ cup chicken broth Use low-sodium chicken broth for better control over salt content.
- 1 cup heavy cream Makes the sauce creamy.
- ½ cup grated Parmesan cheese For added flavor and creaminess.
- 1 tbsp lemon juice Brightens up the dish.
- 2 tbsp chopped parsley (optional, for garnish) Optional garnish for freshness.
For the Rice
- 1 cup long-grain white rice Can substitute with jasmine or brown rice.
- 2 cups water or chicken broth For cooking the rice.
- 1 tbsp butter For flavoring the cooked rice.
- Salt to taste Salt, to taste
Instructions
Preparation of Rice
- In a medium saucepan, combine the long-grain white rice, water or chicken broth, salt, and a tablespoon of butter. Bring this mixture to a boil, then reduce the heat to low. Cover and let simmer for about 18–20 minutes until the rice is tender and the liquid has absorbed. Remove from heat and let sit covered.
Cooking the Shrimp
- While the rice is cooking, season the shrimp with salt, pepper, and paprika.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the seasoned shrimp in a single layer. Cook for 1–2 minutes on each side until they turn pink and opaque. Transfer to a plate and set aside.
Making the Garlic Butter Sauce
- In the same skillet, lower the heat to medium and add the remaining 3 tablespoons of butter. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the chicken broth to the skillet and let it simmer for around 2 minutes, scraping up any browned bits from the bottom.
- Stir in the heavy cream and grated Parmesan cheese. Let the sauce simmer gently for 3–5 minutes until it thickens slightly.
- Add lemon juice and optional red pepper flakes. Return the shrimp to the skillet and toss to coat.
Serving
- Spoon the creamy shrimp over the reserved warm rice, garnishing with chopped parsley if desired.
Notes
Consider serving with a lemon wedge or a green salad for a complete meal. Store leftovers in an airtight container in the fridge for up to 2 days, reheating gently over low heat.