Description
A simple yet delicious dish combining juicy shrimp with a rich and creamy 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
- Salt, to taste
- 1 tbsp butter
Instructions
- In a medium saucepan, combine rice, water or broth, salt, and butter. Bring to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes or until rice is tender and liquid is absorbed. Remove from heat and let sit covered.
- Season the shrimp with salt, pepper, and paprika.
- Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 1–2 minutes per side, or until pink and opaque. Remove shrimp from skillet and set aside.
- In the same skillet, reduce heat to medium. Add butter and garlic, and sauté for 30 seconds until fragrant.
- Pour in chicken broth and simmer for 2 minutes, scraping up any browned bits from the bottom.
- Stir in heavy cream and Parmesan cheese. Simmer until the sauce thickens slightly, about 3–5 minutes.
- Add lemon juice, red pepper flakes (if using), and return shrimp to the skillet. Toss to coat and heat through.
- Serve creamy garlic butter shrimp over warm rice. Garnish with parsley if desired.
Notes
Ensure not to overcook the shrimp; they should be just pink and opaque. Customize by adding vegetables like spinach or bell peppers.