Creamy Garlic Butter Shrimp Rice (Printer-Friendly)
Plump shrimp in a creamy garlic sauce with Parmesan, paired with fluffy rice for a comforting, quick dinner.
# What You’ll Need:
→ Seafood
01 -
1 pound large shrimp, peeled and deveined
→ Sauce Base
02 -
3 tablespoons unsalted butter
03 -
1 tablespoon extra-virgin olive oil
04 -
4 cloves garlic, finely minced
05 -
3/4 cup heavy cream
06 -
1/2 cup freshly grated Parmesan cheese
→ Seasoning
07 -
1/2 teaspoon kosher salt
08 -
1/4 teaspoon freshly ground black pepper
→ Garnish
09 -
2 tablespoons chopped flat-leaf parsley
→ Serving
10 -
3 cups cooked long-grain white rice
# Steps to Follow:
01 -
Heat olive oil and butter in a large skillet over medium heat until the butter is melted but not browned.
02 -
Add the minced garlic and sauté gently for 1 to 2 minutes until aromatic but not colored. Reduce heat if necessary to prevent burning.
03 -
Arrange shrimp in a single layer in the skillet. Season with salt and black pepper. Cook undisturbed for 2 to 3 minutes until pink and beginning to curl. Flip shrimp and cook for an additional 2 to 3 minutes until opaque. Remove shrimp and keep warm.
04 -
Pour heavy cream into the skillet, scraping up any browned bits. Stir in Parmesan cheese and cook over medium-low heat, stirring frequently, until the cheese melts and the sauce slightly thickens, about 2 to 3 minutes.
05 -
Return the shrimp to the skillet and toss to coat with the sauce. Adjust seasoning to taste and let simmer gently for 1 minute. Stir in chopped parsley.
06 -
Serve shrimp and cream sauce over warm cooked white rice, garnishing with extra parsley if desired.
# Helpful Hints:
01 -
For optimal searing, pat shrimp dry with paper towels before cooking.
02 -
Store leftovers in an airtight container in the refrigerator for up to two days. Add a splash of milk or water when reheating to adjust sauce consistency.
03 -
Freshly grated Parmesan cheese yields superior melting and flavor in the sauce.