Creamy Garlic Butter Shrimp Rice

This creamy garlic butter shrimp with rice is the kind of no-fuss comfort I turn to when I want a dish that tastes a little indulgent without taking up the whole evening. Plump shrimp get tossed in a silky parmesan and garlic sauce, finished with fresh parsley, and served over fluffy white rice for a meal that is both soothing and crowd-pleasing. It is a dinner that feels special, yet you can pull it off even after a busy day.

I whipped this up for the first time after a long commute when I wanted real comfort fast. That rich parmesan sauce with just a hint of garlic turns it into my most requested dinner, and no one ever leaves a drop behind.

Ingredients

• Shrimp: large peeled and deveined shrimp are best for tenderness and ease look for firm flesh and a mild sea aroma
• Butter: adds richness and makes the sauce silky always choose high-quality unsalted for best control over flavor
• Garlic: fresh cloves give boldness slice or mince right before cooking for the brightest flavor
• Heavy cream: the foundation for that creamy sauce choose cream with at least thirty five percent fat for a thick lush texture
• Parmesan cheese: grated right before using gives the best savory kick and a nutty edge avoid pre-shredded for better melting
• Olive oil: stops butter from browning and lends a smooth finish a mild extra virgin variety is perfect here
• Salt and black pepper: both are vital for seasoning fresh cracked black pepper amps up the shrimp
• Fresh parsley: adds a herby lift and bright finish choose flat leaf for bold flavor and fine chopping
• White rice: the classic bed for soaking up sauce cook until fluffy and let stand five minutes for best results

Instructions

Heat the Skillet:

Combine olive oil and butter in a large skillet set over medium heat Allow both to melt together until the butter is completely liquid but not yet brown This melds flavors and keeps the sauce silky

Sauté the Garlic:

Add freshly minced garlic to the pan Let it cook gently for about one to two minutes until fragrant Watch closely to keep it from browning If the garlic begins to color lower your heat because too much color turns it bitter

Cook the Shrimp:

Lay shrimp in a single layer over the garlic base Sprinkle with salt and pepper Cook undisturbed for two to three minutes until they curl slightly and pink begins to show Flip each shrimp Cook another two to three minutes until opaque yet springy Lift shrimp out of the pan once just cooked to avoid toughness

Make the Sauce:

Pour heavy cream directly into the hot pan with any browned bits from shrimp whisk to loosen those flavors Add grated parmesan and stir so it melts and the sauce thickens Let simmer over medium low for two to three minutes stirring often to avoid sticking or separating

Finish Everything:

Return cooked shrimp to the pan and toss to coat fully in the sauce Check seasoning add more salt or pepper if needed Let everything bubble together briefly before turning off the heat Top with a generous handful of fresh parsley for color and freshness

Serve with Rice:

Mound warm cooked white rice in bowls Spoon shrimp and that creamy garlic sauce generously over the top Let the rice soak up as much sauce as possible for maximum flavor with every bite

Parmesan is always my favorite part I never skip grating it myself because the aroma fills my kitchen almost instantly My favorite moment was seeing my partner quietly sneak back into the kitchen after dinner with nothing but a spoon for that last creamy puddle in the pan

Storage Tips

Keep leftovers in an airtight container for up to two days in the refrigerator The sauce thickens as it chills so add a splash of milk or water when reheating Rewarm gently over low heat and keep an eye out to avoid overcooking the shrimp

Ingredient Substitutions

If parsley is missing try fresh dill or basil for another herby accent For a lighter option use half and half in place of cream For dairy free needs coconut cream holds up well and adds a subtle sweetness This recipe works with frozen shrimp just thaw and pat them dry first for the best sear

Serving Suggestions

I love pairing this shrimp and rice with a crisp green salad or seasonal roasted vegetables Swap the white rice for quinoa or cauliflower rice if you want to lighten things up A splash of fresh lemon right before serving really lifts all the flavors

Cultural Reflections

Creamy garlicky seafood over rice brings bistro classics to mind though this combo has fans everywhere I first tried a version like this in a coastal European eatery then found myself bringing those flavors home for holiday gatherings and weeknight dinners alike

Seasonal Adaptations

Serve with asparagus or peas in the spring for a light green pop In the fall roasted squash or baby carrots work as sides Fresh chives or tarragon can replace parsley in a pinch

Success Stories

Whenever I serve this I get requests for the recipe It is the kind of meal that draws people to the table The last time I made it for friends someone declared it the best shrimp dinner they ever had which made my night

Freezer Meal Conversion

Cream based dishes are sensitive to freezing but you can cool the sauce and shrimp quickly then freeze in a sealed container for up to one month For best texture thaw overnight in the fridge then heat gently adding a splash of cream or water to restore smoothness Do not freeze with rice included

This meal is always a family favorite with its creamy sauce and bright herby finish. The best part is that you can create restaurant comfort in your own kitchen on even the busiest weeknights.

Common Recipe Questions

→ How do I prevent shrimp from turning rubbery?

Sauté shrimp for only 2–3 minutes per side until just pink and opaque to keep them tender.

→ Can I use frozen shrimp?

Yes, just thaw completely and pat dry before cooking for optimal texture and flavor.

→ What kind of rice goes best with this dish?

Fluffy long-grain white rice absorbs the creamy sauce well, but jasmine or basmati are also excellent.

→ Can I lighten the sauce?

Substitute heavy cream with half-and-half for a lighter texture while maintaining a creamy consistency.

→ Which fresh herbs complement the flavors?

Chopped parsley, chives, or dill provide a fresh finish that pairs well with shrimp and cream sauce.