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creamy garlic butter shrimp with rice

Creamy Garlic Butter Shrimp with Rice

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Tender shrimp sautéed in garlic butter with creamy parmesan sauce served over fluffy herb rice creates restaurant-quality flavor in just minutes. Fresh parsley and lemon brighten the rich sauce while the herb rice adds the perfect base without complicated techniques.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 pounds large shrimp, peeled and deveined Fresh or frozen, thawed
  • 4 tablespoons butter, divided Real butter for best flavor
  • 4 cloves garlic, minced Fresh garlic preferred
  • 1 cup heavy cream Full-fat for proper consistency
  • ½ cup parmesan cheese, grated Freshly grated works best
  • ¼ teaspoon red pepper flakes Adjust to taste
  • 2 tablespoons lemon juice Fresh squeezed
  • ½ teaspoon salt For seasoning shrimp
  • ¼ teaspoon black pepper Freshly ground
  • 1.5 cups white rice or jasmine rice Uncooked measurement
  • 3 cups water For cooking rice
  • ¼ cup fresh parsley, chopped Plus extra for garnish
  • 1 tablespoon butter for rice To finish the rice
  • 1 teaspoon lemon zest For herb rice

Equipment

  • 1 large skillet For cooking shrimp
  • 1 Medium pot For cooking rice
  • 1 paper towels To dry shrimp
  • 1 Wooden Spoon For stirring
  • 1 Fork To fluff rice
  • 1 Measuring cups For ingredients
  • 1 knife For chopping
  • 1 cutting board For prep work

Method
 

  1. Rinse white rice under cold water until the water runs clear to remove excess starch, then cook according to package directions with a pinch of salt until fluffy and tender.
  2. When rice is done, fluff it with a fork and stir in chopped fresh parsley, a pat of butter, and lemon zest while still hot so the heat releases the herb oils.
  3. Pat shrimp completely dry with paper towels and season both sides with salt and pepper so they sear properly instead of steaming.
  4. Melt 2 tablespoons butter in a large skillet over medium high heat until it stops foaming, then add shrimp in a single layer without crowding.
  5. Cook shrimp for 1 to 2 minutes per side just until they turn pink and curl into C shapes, then immediately remove them to a plate because overcooking makes them rubbery.
  6. Add remaining 2 tablespoons butter to the same skillet and toss in minced garlic, cooking for about 30 seconds until fragrant but not brown.
  7. Pour in heavy cream and bring to a gentle simmer, then stir in grated parmesan cheese until it melts into the sauce and everything looks smooth and creamy.
  8. Return cooked shrimp to the skillet with the creamy sauce and toss gently to coat, then add lemon juice and red pepper flakes for brightness.
  9. Spoon herb rice into bowls and top with creamy garlic butter shrimp, drizzling plenty of sauce over everything and garnishing with extra parsley.
    combining creamy garlic butter shrimp with rice

Nutrition

Serving: 380gCalories: 520kcalCarbohydrates: 48gProtein: 32gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 5gCholesterol: 265mgSodium: 680mgPotassium: 380mgFiber: 1gSugar: 2gVitamin A: 850IUVitamin C: 8mgCalcium: 220mgIron: 3.2mg

Notes

Store in an airtight container in the refrigerator for up to 2 days. Pat shrimp completely dry before cooking to prevent watery sauce. Don't overcook shrimp or they become rubbery. Use fresh garlic for best flavor and real heavy cream for proper sauce consistency.

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