Creamy Garlic Butter Shrimp with Rice!

🍤 Creamy Garlic Butter Shrimp with Rice

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

🧂 Ingredients

For the Shrimp:

• 1 lb (450 g) large shrimp, peeled and deveined

• Salt and black pepper, to taste

• 1 tbsp olive oil

• 2 tbsp unsalted butter

For the Creamy Sauce:

• 4 cloves garlic, minced

• ½ cup heavy cream

• ¼ cup chicken broth (or water)

• ¼ cup grated parmesan cheese

• 1 tsp lemon juice (optional)

• 1 tbsp chopped parsley (for garnish)

To Serve:

• 2 cups cooked white rice

👩‍🍳 Instructions

1. Prepare the Shrimp

   • Pat shrimp dry with a paper towel.

   • Season with salt and pepper.

2. Cook the Shrimp

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

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

   • Remove shrimp and set aside.

3. Make the Sauce

   • In the same pan, melt the remaining 1 tbsp butter.

   • Add minced garlic and sauté for 30 seconds until fragrant.

   • Pour in chicken broth and cream. Stir and bring to a gentle simmer.

   • Add parmesan cheese and whisk until smooth and creamy.

   • Season with salt and pepper to taste.

4. Combine Everything

   • Return shrimp to the pan and coat well in the sauce.

   • Simmer for 1–2 minutes until heated through.

   • Add a squeeze of lemon juice for brightness.

5. Serve

   • Serve over fluffy white rice.

   • Garnish with chopped parsley and a sprinkle of black pepper.

🍽️ Tips

• Don’t overcook shrimp — they become rubbery quickly!

• Add red pepper flakes for a spicy twist.

• For a lighter version, use half-and-half instead of heavy cream.

❓ Q&A Section

Q1: Can I use frozen shrimp?
Yes, just thaw completely and pat dry before cooking.

Q2: What can I use instead of heavy cream?
You can use coconut cream for a dairy-free version, or half-and-half for a lighter sauce.

Q3: Can I serve it with something other than rice?
Absolutely! Try it with pasta, mashed potatoes, or cauliflower rice (for low-carb).

Q4: Can I make this ahead of time?
You can cook the sauce and shrimp separately, then combine and reheat before serving. Just don’t overheat or the sauce may separate.

Q5: How long can leftovers last?
Store in an airtight container in the fridge for up to 2 days. Reheat gently on low heat.