Description
A quick and delightful weeknight dinner featuring succulent shrimp in a creamy garlic butter sauce served over fluffy rice.
Ingredients
- 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, 2 cups of water or broth, salt, and 1 tablespoon of butter. Bring to a boil, cover, and reduce heat to low. Simmer for 18–20 minutes or until tender and liquid is absorbed. Remove from heat and let sit covered.
- Season the shrimp with salt, pepper, and paprika.
- In a large skillet over medium-high heat, heat olive oil. Add shrimp in a single layer and cook for 1–2 minutes per side until pink and opaque. Remove shrimp from skillet and set aside.
- Lower skillet heat to medium, add unsalted butter and minced garlic. Sauté for about 30 seconds until fragrant.
- Pour in chicken broth; simmer for about 2 minutes, scraping browned bits from bottom of skillet.
- Stir in heavy cream and Parmesan cheese, allowing sauce to thicken for 3–5 minutes.
- Add lemon juice and red pepper flakes (if using), then return shrimp to skillet. Toss to coat in sauce and heat through.
- Serve shrimp over warm rice, garnished with parsley if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet, adding a dash of chicken broth to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American