Description
A fast and cozy meal featuring large shrimp in a silky garlic-parmesan cream sauce over fluffy rice, perfect for busy nights and date nights.
Ingredients
- 1 lb large shrimp, peeled and deveined (tail on or off)
- Salt and freshly ground black 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)
- 1 cup long-grain white rice
- 2 cups water or chicken broth (for the rice)
- Salt, to taste (for rice)
- 1 tbsp butter (for rice)
Instructions
- In a medium saucepan, combine rice, water or broth, a pinch of salt, and 1 tbsp butter. Bring to a boil, reduce heat, cover, and simmer for 18–20 minutes.
- Toss the shrimp with salt, pepper, and paprika.
- Heat olive oil in a large skillet over medium-high. Add shrimp and cook for 1–2 minutes per side until pink and opaque, then remove from skillet.
- Reduce heat to medium and add 3 tbsp butter. Once melted, add minced garlic and cook for 30 seconds.
- Pour in chicken broth, scraping up browned bits. Simmer for 1–2 minutes.
- Stir in heavy cream and Parmesan, simmer gently for 3–5 minutes until slightly thickened.
- Add lemon juice and red pepper flakes if using, return shrimp to pan and toss to coat, heating through for 1 minute.
- Serve shrimp and sauce over warm rice, garnishing with chopped parsley.
Notes
For dairy-free, use coconut milk and nutritional yeast instead of Parmesan. Do not overcrowd the pan when cooking shrimp to ensure even cooking.