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A quick and easy one-pan shrimp dish cooked in a garlicky Parmesan butter sauce, served over fluffy rice. Ready in about 30 minutes, perfect for busy weeknights.

Ingredients

Scale
  • 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. Combine 1 cup long-grain rice, 2 cups water or chicken broth, salt, and 1 tbsp butter in a medium saucepan; bring to a boil, reduce heat to gentle simmer, cover, and cook for 18–20 minutes until tender; remove from heat and keep covered to steam.
  2. Pat shrimp dry and season with salt, pepper, and paprika.
  3. Heat olive oil in a large skillet over medium-high heat.
  4. Arrange shrimp in a single layer and cook 1–2 minutes per side until pink and opaque; remove shrimp and set aside.
  5. Reduce heat to medium and add butter and minced garlic to the skillet; cook about 30 seconds until fragrant.
  6. Pour in chicken broth, scraping up browned bits from the pan, and simmer 1–2 minutes.
  7. Stir in heavy cream and grated Parmesan; simmer gently 3–5 minutes until the sauce thickens slightly.
  8. Add lemon juice and red pepper flakes if using.
  9. Return shrimp to the skillet, toss to coat in the sauce, and heat through about 1 minute.

Notes

Patting shrimp dry before cooking ensures a better sear and crust., Use medium heat for sauce to prevent breaking or graininess., Cook shrimp in batches if necessary to avoid steaming and get a perfect sear., Adjust sauce thickness by simmering longer or adding more Parmesan; thin with broth if too thick., For dairy-free version, substitute coconut milk for heavy cream., Rice can be cooked in broth for enhanced flavor and can be swapped for jasmine or basmati rice., Shrimp and sauce can be stored refrigerated for 3–4 days; freeze shrimp and sauce without rice for up to 1 month., Reheat gently with broth or cream to loosen sauce and avoid drying out shrimp.

Nutrition

Find it online: https://lanamixingbowl.com/easy-shrimp-and-rice-recipes-how-to-make-creamy-garlic-butter-shrimp-fast/