Creamy garlic shrimp with rice

Why you’ll love this recipe

I enjoy how fast and satisfying this recipe is, especially when I want something restaurant-quality at home. The combination of garlic, butter, cream, and Parmesan creates a deeply flavorful sauce, while the shrimp cook in just minutes. I also like how perfectly it pairs with fluffy rice to soak up every bit of the sauce.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 500 g large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 tablespoon butter
• salt and black pepper, to taste
• 4 cloves garlic, minced
• 1 teaspoon paprika
• 1/2 teaspoon chili flakes (optional)
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 1 tablespoon butter
• 1 tablespoon flour (optional)
• 1 tablespoon lemon juice
• 2 tablespoons chopped parsley
• 2 cups cooked jasmine or basmati rice

Directions

1. I cook the rice according to the package directions, fluff it with a fork, and keep it warm.
2. I heat olive oil and butter in a skillet over medium-high heat. I add the shrimp, season with salt, black pepper, paprika, and chili flakes, and sear them for 1 to 2 minutes per side until pink. I remove them from the pan and set them aside.
3. In the same pan, I melt butter and sauté the garlic for about 30 seconds until fragrant. If I want a thicker sauce, I whisk in the flour at this stage.
4. I pour in the chicken broth and cream, then stir and let it simmer for 2 to 3 minutes until slightly thickened.
5. I stir in the Parmesan cheese until the sauce becomes smooth and creamy. I add lemon juice and parsley, then adjust the seasoning to taste.
6. I return the shrimp to the pan, toss them in the sauce, and cook for another 1 to 2 minutes until everything is heated through.
7. I serve the creamy garlic shrimp over warm rice and garnish with extra parsley or a squeeze of lemon.

Servings and timing

I get about 4 servings from this recipe, making it perfect for a family dinner. The total time is around 25 minutes, which includes both preparation and cooking.

Variations

I like to switch things up by adding vegetables such as spinach, mushrooms, or broccoli to the sauce. Sometimes I use shrimp and scallops together for a seafood variation. When I want a lighter version, I reduce the cream slightly and add more broth. I also enjoy adding a pinch of Italian seasoning for extra depth.

Storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, I warm it gently on the stove with a splash of broth or cream to keep the sauce smooth. I avoid overheating the shrimp so they stay tender and do not become rubbery.

FAQs

Can i use frozen shrimp?

I can use frozen shrimp, but I make sure to thaw and pat them dry before cooking.

What type of rice works best?

I prefer jasmine or basmati rice because they are light and fluffy, but I can use any rice I like.

Can i make this dish without cream?

I can substitute the cream with half-and-half or a lighter alternative, though the sauce will be less rich.

How do i thicken the sauce?

I use flour as an option, or I let the sauce simmer longer to naturally reduce and thicken.

Can i make this ahead of time?

I prefer making it fresh, but I can prepare the sauce ahead and quickly cook the shrimp just before serving.

Conclusion

I find this creamy garlic shrimp with rice to be a perfect blend of richness and simplicity. It is quick to prepare, packed with flavor, and always feels like a special meal, even on a busy day.

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