Creamy Garlic Butter Shrimp with Rice Recipe

Introduction

This creamy garlic butter shrimp recipe is a quick and delicious meal that pairs perfectly with fluffy rice. It brings together tender shrimp in a rich, flavorful sauce that’s easy to whip up any night of the week.

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 (for rice)
• 1 tbsp butter (for rice)

Instructions

1. Step 1: In a medium saucepan, combine the rice, water or broth, salt, and butter. Bring to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and let sit covered.
2. Step 2: Season the shrimp with salt, pepper, and paprika evenly.
3. Step 3: Heat 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 from skillet and set aside.
4. Step 4: Reduce the heat to medium. Add butter and minced garlic to the same skillet, sauté for about 30 seconds until fragrant.
5. Step 5: Pour in the chicken broth and let it simmer for 2 minutes, scraping up any browned bits from the bottom of the skillet.
6. Step 6: Stir in the heavy cream and Parmesan cheese. Let the sauce simmer until it thickens slightly, about 3–5 minutes.
7. Step 7: Add lemon juice and red pepper flakes if using. Return the cooked shrimp to the skillet, toss to coat in the sauce, and heat through.
8. Step 8: Serve the creamy garlic butter shrimp over the cooked rice and garnish with chopped parsley if desired.

Tips & Variations

• For extra flavor, use chicken broth instead of water when cooking the rice.
• If you prefer less heat, omit the red pepper flakes.
• Try swapping shrimp for scallops or chicken for a different protein option.
• For a lighter version, substitute heavy cream with half-and-half or coconut milk.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to maintain the creamy texture. Avoid overheating to prevent the sauce from separating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works well. Just make sure to thaw and pat them dry before cooking to avoid excess water in the pan.

What type of rice works best for this dish?

Long-grain white rice is recommended as it cooks up fluffy and complements the creamy shrimp sauce perfectly, but jasmine or basmati rice are also good alternatives.

Creamy Garlic Butter Shrimp with Rice Recipe

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★★★★★

4.4 from 72 reviews

This creamy garlic butter shrimp with rice recipe delivers a rich and flavorful meal that’s quick and easy to prepare. Succulent shrimp are sautéed with garlic, butter, and a creamy Parmesan sauce, then served alongside tender, buttery rice for a comforting and satisfying dinner.

• Author: Felix
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Shrimp

• 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)

Rice

• 1 cup long-grain white rice
• 2 cups water or chicken broth
• Salt, to taste
• 1 tbsp butter

Instructions

1. Cook the Rice: In a medium saucepan, combine the rice, water or chicken broth, salt, and butter. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 18 to 20 minutes, or until the rice is tender and all the liquid has been absorbed. Remove from heat and keep it covered to let the rice sit.
2. Season the Shrimp: While the rice is cooking, season the peeled and deveined shrimp with salt, pepper, and paprika evenly on all sides to enhance their flavor.
3. Cook the Shrimp: Heat the olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1 to 2 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set them aside on a plate.
4. Sauté Garlic in Butter: Lower the heat to medium in the same skillet. Add the unsalted butter and minced garlic, sautéing for about 30 seconds or until the garlic becomes fragrant without burning.
5. Make the Sauce: Pour in the chicken broth, scraping the skillet bottom to loosen any browned bits. Let it simmer for 2 minutes to reduce slightly.
6. Add Cream and Cheese: Stir in the heavy cream and grated Parmesan cheese. Continue simmering the sauce for 3 to 5 minutes until it thickens slightly.
7. Finish the Dish: Stir in the lemon juice and red pepper flakes if using. Return the cooked shrimp to the skillet and toss gently to coat them in the creamy sauce and heat through.
8. Serve: Spoon the creamy garlic butter shrimp over the cooked rice, garnish with chopped parsley if desired, and enjoy immediately.

Notes

• You can substitute heavy cream with half-and-half for a lighter sauce.
• If you prefer less heat, omit the red pepper flakes.
• Using chicken broth instead of water to cook rice enhances flavor.
• Make sure not to overcook shrimp to keep them tender.
• Leftover rice can be refrigerated and reheated alongside the shrimp sauce for quick meals.

Keywords: shrimp recipe, garlic butter shrimp, creamy shrimp, shrimp and rice, easy dinner, quick shrimp dinner