Description
A quick and easy dish featuring succulent shrimp in a rich, creamy garlic butter sauce, perfect for busy weeknights.
Ingredients
- 1 lb large shrimp, peeled and deveined
- Salt and pepper, to taste
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 5 cloves garlic, minced
- 1 tsp paprika
- ½ tsp red pepper flakes (optional)
- ½ cup chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tbsp lemon juice
- 2 tbsp chopped parsley (optional, for garnish)
- 1 cup long-grain white rice
- 2 cups water or chicken broth
- 1 tbsp butter
Instructions
- In a medium saucepan, combine rice, water (or broth), a pinch of salt, and a dollop of butter. Bring to a boil, then reduce to low, cover, and simmer for 18-20 minutes until rice is tender.
- Season the shrimp with salt, pepper, and paprika. Heat olive oil in a large skillet over medium-high heat and cook shrimp for 1-2 minutes per side until pink and opaque. Remove shrimp and keep warm.
- In the same skillet, reduce heat to medium, add butter and minced garlic, sautéing for 30 seconds until fragrant.
- Pour in chicken broth and simmer for 2 minutes, scraping any browned bits.
- Stir in heavy cream and Parmesan cheese, simmer for 3-5 minutes until sauce thickens. Add lemon juice and return shrimp to the skillet, mixing to coat.
- Serve creamy garlic butter shrimp over rice, garnishing with parsley if desired.
Notes
Consider marinating the shrimp for 30 minutes before cooking for enhanced flavor. Use leftovers creatively in pasta dishes.