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Creamy Garlic Butter Shrimp with Rice

A quick and easy creamy garlic butter shrimp served over rice, ready in about 20–30 minutes, perfect for a comforting meal any night.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Shrimp and Seasoning
  • 1 lb large shrimp, deveined
  • to taste salt
  • to taste black pepper
  • 1 tsp paprika substitute with cayenne for a spicy kick
Cooking Ingredients
  • 2 tbsp olive oil or butter for richer flavor
  • 2 tbsp butter or coconut oil for dairy-free
  • 4 cloves garlic, minced freshly minced delivers best flavor
  • 1 cup chicken broth or vegetable broth for vegetarian
  • 1 cup heavy cream or half-and-half/coconut milk for lighter option
  • 1/2 cup Parmesan cheese or nutritional yeast for dairy-free
  • 1 tbsp lemon juice or vinegar if lemons are unavailable
  • 1/4 tsp red pepper flakes adjust based on heat preference
Rice
  • 1 cup long-grain rice choose jasmine or basmati for best texture

Method
 

Cooking Rice
  1. Rinse 1 cup rice, then cook it with 2 cups water or broth. Bring to a boil, lower heat, cover and simmer for 15–18 minutes until water is absorbed. Fluff and set aside.
Preparing Shrimp
  1. Pat shrimp dry, then season with salt, black pepper, and paprika.
Cooking Shrimp
  1. Warm 2 tablespoons olive oil (or butter) in a large skillet over medium-high heat.
  2. Add shrimp in a single layer. Cook for 1–2 minutes per side until pink and slightly firm. Remove shrimp to a plate.
Making the Sauce
  1. Lower heat to medium. Add 2 tablespoons butter to the same skillet. When melted, add minced garlic and cook for 30–45 seconds until fragrant.
  2. Pour in 1 cup chicken broth and 1 cup heavy cream. Stir and bring to a gentle simmer.
  3. Stir in 1/2 cup Parmesan cheese, 1 tablespoon lemon juice, and 1/4 teaspoon red pepper flakes. Taste and add salt and pepper as needed.
Combining and Serving
  1. Return shrimp to the skillet and heat for 1–2 minutes until warmed through and sauce thickens slightly.
  2. Spoon sauce and shrimp over the cooked rice.

Notes

Serve hot over rice with extra sauce on top. Add chopped parsley or green onion for color. Pair with a simple green salad or steamed vegetables. Refrigerate leftovers in an airtight container for 2–3 days. Reheat gently on low heat with a splash of broth or milk to loosen the sauce.