Creamy Garlic Butter Shrimp Rice

This creamy garlic butter shrimp with rice checks every box when you want something fast but special. Picture juicy shrimp bathed in a parmesan cream sauce layered with garlicky flavor and a rich buttery finish. Swirl it over steamy rice and you have comfort on a plate that feels restaurant worthy even on a busy night.

When I am too tired for fuss but crave real comfort this recipe is my go to. It came together on a night when I almost ordered takeout instead and now everyone fights for the last spoonful at our table.

Ingredients

• Shrimp: look for large fresh or frozen shrimp that are peeled and deveined for easy prep you want them to cook quickly and stay juicy
• Butter: high quality unsalted butter brings out richness in the sauce and keeps the shrimp moist
• Garlic: fresh garlic is non negotiable here to make the sauce fragrant and bold
• Heavy cream: use cream with thirty five percent or higher fat to make the sauce super silky and luxurious
• Parmesan cheese: always grate your own for best flavor and creamy melt it adds a salty nutty punch
• Olive oil: a mild extra virgin olive oil prevents butter from burning and gives depth
• Salt and black pepper: freshly ground black pepper sharpens the sauce and salt is essential for the shrimp and sauce
• Fresh parsley: flat leaf parsley delivers a pop of herbal freshness and a pretty green finish
• White rice: fluffy long grain white rice soaks up the creamy sauce cook and let rest before serving to ensure perfection

Instructions

Heat the Skillet:

Combine olive oil and butter in a large skillet over medium heat Let both melt until butter is liquid but not browned This melds flavors and stops the butter from burning

Sauté the Garlic:

Add minced garlic and gently cook for only a minute or two until it is just fragrant If it starts browning lower the heat You want full aroma without bitterness

Cook the Shrimp:

Place shrimp in the pan in one layer Season with salt and pepper Cook untouched for two to three minutes until pink and curling Flip once and cook another couple minutes until they turn opaque and slightly bouncy Remove shrimp so they do not overcook

Make the Sauce:

Pour heavy cream into the skillet Use a wooden spoon to scrape up browned bits from the pan Add grated Parmesan and stir constantly while it melts and thickens lower the heat to prevent scorching The sauce should stay smooth and coat the spoon after two to three minutes

Finish Everything:

Return the shrimp to the sauce Stir well to coat all the shrimp and taste to adjust seasoning Let everything bubble on gentle heat just another minute Sprinkle with parsley for fresh flavor and color

Serve with Rice:

Spoon the shrimp and every bit of creamy sauce generously over fluffy rice Let the rice soak everything up for the most satisfying creamy mouthfuls

I can never get enough of the sharp salty depth that a handful of fresh Parmesan brings It is the secret ingredient that makes the sauce unforgettable and I have caught my partner scraping out the skillet more than once just to savor every last drop

Storage Tips

Cold leftovers keep nicely for up to two days though the sauce will set up thicker Add a splash of milk or water before reheating in a skillet over gentle heat to loosen the sauce without overcooking the shrimp

Ingredient Substitutions

Chop in fresh dill or basil if parsley is missing from your fridge Coconut cream offers a lovely twist for those avoiding dairy Half and half works in a pinch though the sauce is slightly lighter in texture

Serving Suggestions

Pair with a big crisp salad or any sautéed greens for a balanced plate Sometimes I squeeze fresh lemon over everything for brightness Swap out white rice for jasmine or cauliflower rice if you want something lighter or different

Cultural Reflections

Creamy shrimp dishes show up in coastal cuisines all over the world The combination of garlic butter cream and rice makes me think of both French bistro fare and the simple seafood suppers I have enjoyed with loved ones at home or by the beach

Seasonal Adaptations

Add a handful of peas or fresh spinach to the final simmer in springtime Toss in a little lemon zest for freshness during summer months Sprinkle chopped chives or tarragon as a fall herbal accent

Success Stories

One reader told me their picky eaters declared this sauce better than any restaurant Another neighbor made a big batch for a last minute dinner party and there was not a single grain of rice left by the end of the night

Freezer Meal Conversion

The shrimp cook so quickly that freezing the whole dish is not ideal Instead freeze the prepared sauce without shrimp then add fresh shrimp when reheating for best texture Chill the cooked cream sauce completely and store up to one month thaw and finish with shrimp before serving

This creamy shrimp rice is always a hit. Enjoy it hot and savor every spoonful of sauce!

FAQs About This Recipe

→ How do I keep shrimp tender?

Sauté shrimp just 2–3 minutes per side until pink and opaque, avoiding overcooking to keep them juicy.

→ Should I use fresh or frozen shrimp?

Both work well. Thaw frozen shrimp fully and pat dry to maximize flavor and ideal texture.

→ Which rice is best for this dish?

Long-grain white, jasmine, or basmati rice all provide a fluffy base to absorb the creamy sauce.

→ Can I lighten the sauce?

Swap heavy cream for half-and-half. The result is slightly less rich, but still creamy and flavorful.

→ What herbs complement the dish?

Besides parsley, try chives or fresh dill for a gentle, aromatic finish.

→ Is this dish suitable for leftovers?

Yes, store leftovers chilled. Add a splash of milk when reheating gently to restore sauce consistency.