Garlic Butter Shrimp and Rice
A quick and delicious dish made with succulent shrimp sautéed in garlic butter, served over fluffy rice, perfect for busy weeknights or special occasions.
Ingredients
For the Rice
- 1 cup Minute Rice Cook according to package instructions.
For the Shrimp
- 6 tablespoons Unsalted Butter Melted in the skillet.
- 4 cloves Garlic, minced Adjust amount based on preference for garlic flavor.
- 12-16 oz Extra Large Shrimp, peeled & deveined Use fresh or properly thawed frozen shrimp.
For Creaminess and Flavor
- ¼ cup Shredded Parmesan Cheese Add more for a thicker sauce.
- 3 tablespoons Skim Milk Use more if needed to adjust consistency.
- Salt, to taste
- Fresh Ground Black Pepper
- 2 tablespoons Fresh Parsley, chopped For garnish, can substitute with basil or cilantro.
Instructions
Preparation of Rice
- Cook 1 cup of Minute Rice according to package instructions, usually by bringing water to a boil, adding rice, and letting it steam until fluffy.
Cooking the Shrimp
- In a large skillet over medium heat, melt 6 tablespoons of unsalted butter.
- Add 4 cloves of minced garlic and stir for about 2 to 3 minutes until fragrant and lightly browned.
- Stir in 12 to 16 ounces of peeled and deveined shrimp, cooking for about 2 minutes until they turn pink and opaque.
Combining Ingredients
- Pour in the fluffy rice and mix gently to coat the rice with garlic butter and distribute the shrimp.
- Fold in ¼ cup of Parmesan cheese and 3 tablespoons of skim milk for creaminess, and season with salt and black pepper to taste.
- Continue to cook for another 1 to 2 minutes until hot and creamy.
- Remove from heat, garnish with additional Parmesan cheese and parsley before serving.
Notes
Perfect for busy weeknights. For a spicier dish, add red pepper flakes with garlic. Store leftovers in an airtight container for up to 3 days.