Description
A comforting dish featuring succulent shrimp in a creamy garlic butter sauce served over tender rice. Perfect for impressing guests or enjoying a satisfying meal at home.
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
- Cook the rice. In a medium saucepan, combine rice, water or broth, salt, and butter. Bring to a boil, then reduce heat, cover, and simmer for 18 to 20 minutes.
- 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 until pink and opaque. Remove from skillet.
- In the same skillet, reduce heat to medium and add butter and minced garlic. Sauté for about 30 seconds until fragrant.
- Pour in chicken broth and simmer for about 2 minutes, scraping up any browned bits from the skillet.
- Stir in heavy cream and Parmesan cheese, simmering until the sauce thickens slightly, about 3-5 minutes.
- Add lemon juice and red pepper flakes, if desired. Return shrimp to the skillet, tossing to coat in the sauce and heat through.
- Serve the shrimp over warm rice, garnished with parsley if desired.
Notes
For extra flavor, let the shrimp marinate briefly in the seasoning before cooking. Experiment with additional vegetables like spinach or cherry tomatoes for added nutrition.
