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Tender shrimp cooked in a buttery, garlicky cream sauce with Parmesan and fresh lemon, served over jasmine or basmati rice for a cozy, flavorful meal.

  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 lb large, peeled, and deveined shrimp
  • 2 tbsp olive oil
  • 2 tbsp butter (plus extra as needed)
  • Salt, to taste
  • Black pepper, to taste
  • 1 tsp paprika
  • Optional: chili flakes, to taste
  • 4 cloves fresh garlic, minced
  • Optional: 1 tbsp flour (for thickening)
  • 1/2 cup chicken broth
  • 3/4 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • Juice of 1 lemon (about 2 tbsp)
  • 2 tbsp chopped fresh parsley
  • Cooked jasmine or basmati rice, for serving

Instructions

  1. Thaw shrimp if frozen, peel and devein if needed, and pat dry.
  2. Mince garlic, chop parsley, grate Parmesan, measure heavy cream and chicken broth, and cook rice according to package directions; fluff with a fork.
  3. Heat olive oil and butter in a heavy skillet over medium-high heat.
  4. Season shrimp with salt, black pepper, paprika, and optional chili flakes; sear 1–2 minutes per side until opaque with a little crispy edge, cooking in batches if needed to avoid crowding the pan.
  5. Remove the shrimp from the pan and set aside.
  6. Melt a bit more butter in the same pan, add minced garlic, and sauté about 30 seconds until fragrant but not browned.
  7. Optional: whisk in flour and cook 1 minute to remove any raw flour flavor.
  8. Add chicken broth and heavy cream, scraping up browned bits; reduce heat and simmer 2–3 minutes until the sauce thickens slightly.
  9. Stir in Parmesan until melted, then add lemon juice and chopped parsley; taste and adjust seasonings.
  10. Return the shrimp to the pan, gently toss in the sauce, and warm through 1–2 minutes without overcooking.
  11. Serve shrimp and creamy sauce over the cooked jasmine or basmati rice.

Notes

Make ahead: Prepare sauce and rice ahead; sear shrimp just before serving and toss in the warmed sauce for freshest texture., For dairy-free option: substitute heavy cream with full-fat coconut milk and Parmesan with dairy-free cheese or nutritional yeast., Try swapping shrimp with scallops, firm white fish, or cooked chicken or steak (add near the end of cooking)., Add sautéed vegetables like spinach, mushrooms, peas, or roasted cherry tomatoes for more color and flavor., Adjust spice level with chili flakes, harissa, or sriracha, or omit for milder taste., Serve over pasta instead of rice for an Italian-inspired meal., Use cauliflower rice or zucchini noodles to make it low-carb., To thicken sauce further, whisk flour or cornstarch slurry; add more broth or pasta water to thin it., Switch parsley for basil or cilantro; add white wine with broth for complexity; add smoked paprika for deeper smoky flavor., Store in airtight container up to 3 days refrigerated, or freeze up to 1 month; reheat gently to maintain texture.

  • Author: Ashley
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course

Nutrition

  • Serving Size: 1 serving
  • Calories: Approx. 350 calories per serving
  • Fat: Approx. 22 g fat per serving
  • Carbohydrates: Approx. 10 g carbohydrates per serving
  • Protein: Approx. 25 g protein per serving