Creamy Garlic Herb Shrimp with Rice

🍤 Creamy Garlic Herb Shrimp with Rice

📝 Ingredients

For the Rice:

• Long-grain white rice – 1 cup

• Chicken or vegetable broth – 2 cups (or water + 1 tsp bouillon)

• Butter – 1 tbsp

• Salt – ½ tsp (adjust to taste)

For the Shrimp:

• Large shrimp – 450 g (1 lb), peeled & deveined

• Olive oil – 1 tbsp

• Butter – 2 tbsp

• Garlic – 4 cloves, minced

• Onion – ½ small, finely chopped

• Heavy cream – 1 cup (or half-and-half for lighter)

• Chicken broth – ½ cup

• Parmesan cheese – ¼ cup, grated

• Italian seasoning – 1 tsp

• Dried thyme – ½ tsp

• Fresh parsley – 2 tbsp, chopped

• Lemon juice – 1 tsp

• Salt & black pepper – to taste

• Red chili flakes – ¼ tsp (optional, for mild heat)

👩‍🍳 Instructions

1. Cook the Rice

1. Rinse rice under cold water until water runs clear.

2. In a saucepan, bring broth to a boil, add rice, butter, and salt.

3. Reduce heat to low, cover, and cook for 15 minutes (or until liquid is absorbed).

4. Fluff with a fork, cover, and keep warm.

2. Cook the Shrimp

1. Pat shrimp dry, season lightly with salt & pepper.

2. Heat olive oil and 1 tbsp butter in a large skillet over medium heat.

3. Add shrimp in a single layer and cook 1–2 minutes per side until just pink.

4. Remove shrimp and set aside (do not overcook).

3. Make the Creamy Garlic Herb Sauce

1. In the same skillet, add remaining butter.

2. Sauté onion for 2 minutes, then add minced garlic and cook for 30 seconds (don’t burn it).

3. Pour in chicken broth; simmer for 2 minutes to deglaze the pan.

4. Stir in heavy cream, Parmesan, Italian seasoning, thyme, salt, pepper, and chili flakes.

5. Simmer gently for 3–4 minutes until sauce thickens slightly.

6. Add shrimp back into the skillet and toss to coat.

7. Finish with lemon juice and fresh parsley.

4. Serve

• Spoon cooked rice into bowls or plates.

• Top with creamy garlic herb shrimp and extra sauce.

• Garnish with more parsley and Parmesan if desired.

🍽️ Serving Size

Serves 3–4 people.

💡 Tips

• Don’t overcook shrimp — they become rubbery.

• For extra richness, stir in 1 tbsp cream cheese.

• Use fresh herbs (basil, dill, or parsley) for brighter flavor.

• Can substitute rice with mashed potatoes, quinoa, or pasta.

❓ Q&A

Q1: Can I use frozen shrimp?
✅ Yes, thaw them completely, pat dry, and then cook as directed.

Q2: How do I prevent the sauce from curdling?
✅ Keep heat on low when adding cream, and don’t boil vigorously.

Q3: Can I make it dairy-free?
✅ Use coconut milk instead of cream and skip Parmesan (or use dairy-free cheese).

Q4: What rice works best?
✅ Long-grain white rice, jasmine, or basmati. Brown rice works too but needs longer cooking.

Q5: Can I store leftovers?
✅ Yes, refrigerate in an airtight container for up to 2 days. Reheat gently on the stove with a splash of broth or milk.

Q6: How to make it spicier?
✅ Add extra red chili flakes or a bit of Cajun seasoning.

Q7: Can I add vegetables?
✅ Yes, stir in spinach, peas, or sautéed mushrooms before adding shrimp back to the sauce.