Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Juicy shrimp in a rich, buttery garlic Parmesan cream sauce served over fluffy white rice. A quick, one-pan meal with bold flavors and minimal cleanup.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined
  • Salt, to taste
  • Black pepper, to taste
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 5 cloves garlic, minced
  • 1 teaspoon paprika
  • ½ teaspoon red pepper flakes (optional)
  • ½ cup chicken broth
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped parsley (optional, for garnish)
  • 1 cup long-grain white rice
  • 2 cups water or chicken broth
  • 1 tablespoon butter

Instructions

  1. In a medium saucepan, combine 1 cup long-grain white rice, 2 cups water or chicken broth, a pinch of salt, and 1 tablespoon butter. Bring to a boil, then reduce heat to a simmer, cover and cook for 18–20 minutes until tender and liquid is absorbed. Remove from heat and keep covered.
  2. Season 1 pound peeled and deveined shrimp with salt, pepper, and 1 teaspoon paprika.
  3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1–2 minutes per side until pink and opaque. Remove shrimp and set aside.
  4. Reduce skillet heat to medium. Add 3 tablespoons unsalted butter and 5 cloves minced garlic. Sauté about 30 seconds until fragrant but not browned.
  5. Pour in ½ cup chicken broth and simmer for 2 minutes, scraping the pan to lift browned bits.
  6. Stir in 1 cup heavy cream and ½ cup grated Parmesan cheese. Simmer 3–5 minutes, stirring occasionally, until sauce thickens enough to coat the back of a spoon.
  7. Add 1 tablespoon lemon juice and optional ½ teaspoon red pepper flakes. Return shrimp to skillet, toss to coat, and warm through for about 1 minute.
  8. Serve shrimp and sauce over cooked rice. Garnish with 2 tablespoons chopped parsley if desired.

Notes

Use wild-caught shrimp for best flavor and sustainability., Avoid overcooking shrimp to prevent rubbery texture., Fresh minced garlic gives a bold flavor., Cook rice in advance to save time on busy nights., Use a non-stick skillet for easier cooking and cleanup., Garnish with fresh parsley or microgreens and lemon wedges for presentation., Leftovers keep well in fridge for 2-3 days; can freeze shrimp and sauce (not rice) up to 3 months., To reheat, warm gently with extra broth or cream to keep sauce creamy., Try variations such as adding Sriracha for spice or swapping heavy cream for coconut cream for dairy-free version.

  • Author: Ashley
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: Approx. 450 calories per serving
  • Fat: Approx. 25 g per serving
  • Carbohydrates: Approx. 35 g per serving
  • Protein: Approx. 30 g per serving