Creamy Garlic Butter Shrimp Rice (Printer-Friendly)
Succulent shrimp in garlic butter cream sauce served over fluffy rice. Comfort food made simple and elegant.
# What You’ll Need:
→ Main
01 -
1 pound large shrimp, peeled and deveined
02 -
2 tablespoons unsalted butter
03 -
1 tablespoon extra virgin olive oil
04 -
4 cloves garlic, minced
05 -
0.75 cup heavy cream
06 -
0.5 cup Parmesan cheese, freshly grated
07 -
0.25 teaspoon kosher salt, or to taste
08 -
0.25 teaspoon black pepper, freshly ground, or to taste
09 -
2 tablespoons fresh flat-leaf parsley, chopped
10 -
3 cups cooked white rice, fluffy and warm
# Steps to Make This:
01 -
In a large skillet over medium heat, combine olive oil and butter and melt together until the butter is fully liquid but not browned.
02 -
Add the minced garlic and gently sauté for 1 to 2 minutes until just fragrant, reducing heat if garlic begins to color.
03 -
Arrange shrimp in a single layer, season with salt and black pepper, and cook undisturbed for 2 to 3 minutes until pink and beginning to curl. Flip and continue cooking for an additional 2 to 3 minutes until opaque. Transfer shrimp to a plate; do not overcook.
04 -
Pour heavy cream into the same skillet, scraping up any bits from the bottom. Stir in grated Parmesan and cook on medium-low, stirring frequently, for 2 to 3 minutes until cheese is melted and sauce is thickened.
05 -
Return shrimp to skillet and toss gently to coat in the sauce. Simmer for 1 minute, adjusting seasoning as needed.
06 -
Spoon shrimp and creamy garlic butter sauce over beds of fluffy white rice. Sprinkle generously with chopped parsley and serve immediately.
# Additional Notes:
01 -
For the best texture, pat the shrimp thoroughly dry before cooking to ensure a good sear and prevent a watery sauce.
02 -
Grate Parmesan fresh to enhance the melt and flavor of your sauce.
03 -
Leftover sauce can be spooned over pasta or vegetables for another meal.
04 -
Add a squeeze of lemon at serving for brightness.