🍤 Creamy Garlic Herb Shrimp with Rice
📝 Ingredients
For the Rice:
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Long-grain white rice – 1 cup
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Chicken or vegetable broth – 2 cups (or water + 1 tsp bouillon)
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Butter – 1 tbsp
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Salt – ½ tsp (adjust to taste)
For the Shrimp:
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Large shrimp – 450 g (1 lb), peeled & deveined
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Olive oil – 1 tbsp
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Butter – 2 tbsp
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Garlic – 4 cloves, minced
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Onion – ½ small, finely chopped
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Heavy cream – 1 cup (or half-and-half for lighter)
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Chicken broth – ½ cup
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Parmesan cheese – ¼ cup, grated
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Italian seasoning – 1 tsp
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Dried thyme – ½ tsp
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Fresh parsley – 2 tbsp, chopped
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Lemon juice – 1 tsp
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Salt & black pepper – to taste
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Red chili flakes – ¼ tsp (optional, for mild heat)
👩🍳 Instructions
1. Cook the Rice
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Rinse rice under cold water until water runs clear.
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In a saucepan, bring broth to a boil, add rice, butter, and salt.
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Reduce heat to low, cover, and cook for 15 minutes (or until liquid is absorbed).
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Fluff with a fork, cover, and keep warm.
2. Cook the Shrimp
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Pat shrimp dry, season lightly with salt & pepper.
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Heat olive oil and 1 tbsp butter in a large skillet over medium heat.
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Add shrimp in a single layer and cook 1–2 minutes per side until just pink.
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Remove shrimp and set aside (do not overcook).
3. Make the Creamy Garlic Herb Sauce
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In the same skillet, add remaining butter.
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Sauté onion for 2 minutes, then add minced garlic and cook for 30 seconds (don’t burn it).
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Pour in chicken broth; simmer for 2 minutes to deglaze the pan.
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Stir in heavy cream, Parmesan, Italian seasoning, thyme, salt, pepper, and chili flakes.
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Simmer gently for 3–4 minutes until sauce thickens slightly.
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Add shrimp back into the skillet and toss to coat.
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Finish with lemon juice and fresh parsley.
4. Serve
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Spoon cooked rice into bowls or plates.
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Top with creamy garlic herb shrimp and extra sauce.
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Garnish with more parsley and Parmesan if desired.
🍽️ Serving Size
Serves 3–4 people.
💡 Tips
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Don’t overcook shrimp — they become rubbery.
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For extra richness, stir in 1 tbsp cream cheese.
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Use fresh herbs (basil, dill, or parsley) for brighter flavor.
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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.