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Creamy Garlic Butter Shrimp

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Quick and delicious creamy garlic butter shrimp served over fluffy rice, perfect for weeknight dinners.

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
  • 1 tbsp butter

Instructions

  1. In a medium saucepan, combine the rice, water or chicken broth, salt, and butter. Bring it to a boil.
  2. Once boiling, reduce the heat to low, cover, and let it simmer for 18–20 minutes or until the rice is tender and the liquid is absorbed. Once done, remove from heat and leave covered.
  3. While the rice is cooking, season the shrimp with salt, pepper, and paprika.
  4. Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer, cooking for 1–2 minutes on each side until they are pink and opaque. Once cooked, remove shrimp from the skillet and set aside.
  5. In the same skillet, lower the heat to medium, then add unsalted butter and minced garlic. Sauté for about 30 seconds until the garlic is fragrant.
  6. Pour in the chicken broth and let it simmer for 2 minutes, scraping up any browned bits from the bottom.
  7. Stir in the heavy cream and Parmesan cheese, simmering until the sauce thickens slightly, which should take about 3–5 minutes.
  8. Add lemon juice and red pepper flakes (if using) before returning the shrimp to the skillet. Toss everything together to coat and heat through.
  9. Serve the creamy garlic butter shrimp over the warm rice. Garnish with parsley if desired.

Notes

To store leftovers, keep them in an airtight container and consume within 2-3 days. Reheat gently in a skillet over low heat, adding a splash of chicken broth if needed.

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