Description
Creamy, glossy shrimp bathed in a garlicky butter sauce, served over rice for a simple yet indulgent dish.
Ingredients
- 1 lb large shrimp, peeled and deveined (tails optional)
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 5 cloves garlic, minced
- 1 tsp paprika
- ½ tsp red pepper flakes (optional for heat)
- ½ cup chicken broth (or white wine)
- 1 cup heavy cream
- ½ cup grated Parmesan cheese (freshly grated is best)
- 1 tbsp lemon juice
- 2 tbsp chopped parsley (optional, for garnish)
- 1 cup long-grain white rice
- 2 cups water or chicken broth (for rice)
- Salt to taste (for rice)
- 1 tbsp butter (for the rice)
Instructions
- In a medium saucepan, combine rice, 2 cups water or broth, a pinch of salt, and 1 tbsp butter. Bring to a boil, reduce to low, cover, and simmer for 18–20 minutes until tender and liquid is absorbed.
- Pat shrimp dry and season with salt, pepper, and paprika.
- Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 1–2 minutes per side until pink and opaque. Remove shrimp to a plate.
- Lower heat to medium and add 3 tbsp butter to the pan. When melted, add minced garlic and sauté about 30 seconds until fragrant.
- Pour in ½ cup chicken broth and simmer for 2 minutes, scraping up browned bits from the pan.
- Stir in 1 cup heavy cream and ½ cup grated Parmesan. Simmer gently until sauce thickens, about 3–5 minutes.
- Stir in 1 tbsp lemon juice and red pepper flakes if using. Return shrimp to the skillet and toss to coat evenly.
- Spoon shrimp and sauce over warm rice. Garnish with chopped parsley if desired.
Notes
For a lighter version, use half-and-half or whole milk and simmer longer. Substitute Pecorino Romano for Parmesan if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian