Creamy Garlic Butter Shrimp Rice (Printer-Friendly)
Plump shrimp in silky garlic butter cream sauce with Parmesan, served over fluffy rice for comforting flavor.
# What You'll Need:
→ Main
01 -
1 pound large shrimp, peeled and deveined
02 -
1 tablespoon olive oil
03 -
3 tablespoons unsalted butter
04 -
4 cloves garlic, finely minced
05 -
3/4 cup heavy cream
06 -
1/3 cup freshly grated Parmesan cheese
07 -
1/4 teaspoon kosher salt, or to taste
08 -
1/4 teaspoon freshly ground black pepper, or to taste
09 -
2 tablespoons fresh flat-leaf parsley, chopped
→ Serving
10 -
4 cups hot cooked white rice
# Steps to Follow:
01 -
Combine olive oil and butter in a large skillet over medium heat. Allow butter to melt fully without browning to integrate flavors and prevent burning.
02 -
Add minced garlic to the pan and cook gently for 1 to 2 minutes until fragrant, stirring constantly to prevent any browning. Reduce heat if garlic begins to color.
03 -
Season shrimp evenly with salt and pepper. Place in a single layer in the skillet. Cook undisturbed for 2 to 3 minutes until just turning pink, then flip and cook an additional 2 to 3 minutes until opaque and just-cooked through. Remove shrimp and set aside.
04 -
Reduce heat to medium-low. Pour heavy cream into the pan, scraping up any browned bits. Stir in grated Parmesan and let it melt, stirring frequently for 2 to 3 minutes until sauce thickens slightly.
05 -
Return shrimp to the skillet, tossing to coat evenly in the sauce. Adjust seasoning as needed and simmer for 1 more minute. Sprinkle with chopped parsley.
06 -
Spoon shrimp and creamy sauce over hot cooked white rice. Serve immediately for optimal texture and flavor.
# Extra Suggestions:
01 -
For best texture, pat shrimp dry before cooking and use freshly grated Parmesan for maximum flavor. To reheat leftovers, add a splash of milk or water and warm gently to prevent sauce separation.