Creamy Garlic Butter Shrimp Rice

This creamy garlic butter shrimp with rice is the kind of simple weeknight comfort I crave when I need a meal that feels special yet comes together fast. Plump shrimp coated in a silky Parmesan garlic sauce, all piled atop fluffy rice, makes for seriously soothing food that feels both elegant and homey.

The first time I made this was after a long workday when I wanted something decadent but easy. That little hit of Parmesan takes it over the top and my family always asks for seconds.

Ingredients

• Shrimp: look for large fresh or good quality frozen shrimp that are peeled and deveined for ease of cooking
• Butter: brings out richness in the sauce and helps the shrimp remain juicy use a high quality unsalted butter if possible
• Garlic: fresh garlic is absolutely essential for that bold aroma and taste
• Heavy cream: makes the base of the sauce extra creamy choose cream with at least thirty five percent fat for best results
• Parmesan cheese: lends saltiness and a nutty kick I always grate my own for texture and flavor
• Olive oil: prevents the butter from burning and adds depth to the sauté I use a mild extra virgin olive oil
• Salt and black pepper: essential for seasoning the shrimp and the sauce freshly ground black pepper is a must here
• Fresh parsley: brightens up the whole dish and adds color opt for flat leaf for better flavor
• White rice: acts as a perfect canvas to soak up all the luscious sauce cook it fluffy and let it rest before serving

Step-by-Step Instructions

Heat the Skillet:

Combine olive oil and butter in a large skillet over medium heat Melt them together until the butter is fully liquid but not browned This not only combines flavors but prevents the milk solids from burning

Sauté the Garlic:

Add minced garlic to the pan Cook it gently for about one to two minutes just until fragrant If it starts to color reduce the heat This step is crucial because burnt garlic turns bitter and you want only the sweet garlicky aroma

Cook the Shrimp:

Arrange shrimp in a single layer Season them with salt and pepper Let them cook undisturbed for two to three minutes until turning pink and just beginning to curl Flip and cook another two to three minutes on the other side Once opaque and bouncy remove the shrimp and set aside Do not overcook or they will become rubbery

Make the Sauce:

Pour heavy cream into the pan with the fond from the shrimp Scrape up any flavorful bits Stir in grated Parmesan cheese let it melt and thicken the sauce for two to three minutes Stir often to avoid scorching Use medium low heat so nothing separates

Finish Everything:

Return shrimp to the sauce and toss to coat Adjust seasoning and let everything simmer gently for another minute Sprinkle generously with chopped parsley for color and pop

Serve with Rice:

Spoon shrimp and all that luscious creamy sauce over mounds of warm cooked white rice The rice will soak up every drop making each bite creamy and flavorful

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I cannot resist the combination of sharp Parmesan and rich cream It is what makes this sauce almost addictive I remember my partner sneaking back into the kitchen just to mop up the extra sauce with a spoon

Storage Tips

Store any leftovers in a sealed container in the fridge for up to two days The sauce will thicken as it cools so add a splash of milk or water before reheating Warm gently over low heat to avoid overcooking the shrimp or breaking the sauce

Ingredient Substitutions

Swap parsley with fresh dill or basil if that is what you have on hand No heavy cream Use half and half though it may be slightly less rich For a dairy free option coconut cream provides a different flavor but similar texture

Serving Suggestions

Serve this dish with a crisp green salad or simple roasted vegetables for a full meal You can also spoon it over quinoa or cauliflower rice for a low carb version A wedge of lemon on the side is lovely for added brightness

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Cultural Reflections

While creamy shrimp dishes can be found worldwide this particular combination of garlic butter shrimp over rice is inspired by coastal European and American bistro classics It feels both familiar and just a little bit fancy—a favorite at casual dinner parties and family gatherings in my home

Recipe FAQs

→ How can I prevent shrimp from becoming rubbery?

Avoid overcooking by sautéing shrimp for only 2–3 minutes per side until just pink and opaque.

→ Can I use frozen shrimp?

Yes, thaw thoroughly and pat dry before cooking for the best texture and flavor absorption.

→ What type of rice works best?

Fluffy long-grain white rice complements the creamy shrimp, but jasmine or basmati are also excellent.

→ Is it possible to make this dish lighter?

Swap heavy cream for half-and-half or light cream for a leaner sauce, adjusting thickness if needed.

→ Which herbs pair well besides parsley?

Chives or dill can add a mild, fresh finish that enhances the flavors without overpowering the dish.