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When I want something cozy but also a little special—without fuss—this dreamy garlic butter shrimp with rice totally hits the spot. Those juicy shrimp get tossed in a smooth garlic Parmesan sauce then snuggled up on pillowy rice. It’s got that relaxed vibe but still feels like you went all out.
I first threw this together after one of those never-ending days when I needed something a little indulgent but didn’t want to work for it. The bit of Parmesan really makes it pop. Now my whole crew keeps begging for another round.
Tasty Ingredients
- Parmesan cheese: gives every bite a salty, nutty flavor—grab a chunk and grate it yourself for extra oomph
- White rice: use it as your base to soak up all the sauce—fluff it up and let it chill a minute before this comes together
- Butter: makes everything rich and helps shrimp stay nice and juicy—if you’ve got unsalted, even better
- Olive oil: keeps the butter from browning too fast—pick a mellow extra virgin kind if you can
- Fresh parsley: brightens things up and adds some color—flat leaf has the best taste
- Heavy cream: makes the sauce thick and velvety—go with at least thirty-five percent fat for that dreamy richness
- Shrimp: look for big ones, either fresh or the good frozen kind; make sure they’re already peeled and cleaned to save time
- Salt and black pepper: just a simple shake is all you need—always grind the pepper fresh if you can
- Garlic: you need fresh minced garlic here for that punchy smell and taste
Simple How-To
- Spoon It Over Rice:
- Dish that shrimp and creamy sauce onto big scoops of warm white rice. The rice soaks up everything, making each bite amazing and full of flavor.
- Finish Things Off:
- Slide the shrimp back into the pan and mix them into the sauce. Taste and tweak the seasoning, then let it all heat together for one more minute. Dust with a big pinch of chopped parsley to make it pop.
- Build the Sauce:
- Pour in your cream and scrape up every tasty brown bit from the bottom. Add in the grated Parmesan, stirring until it’s all melted and the sauce thickens—should take a couple minutes. Keep stirring so nothing scorches and use a lower heat.
- Sear the Shrimp:
- Lay your shrimp flat in the skillet. Sprinkle with salt and pepper. Don’t move them for a few minutes so they “pink up” and just curl. Flip, finish cooking, then take them out as soon as they firm up—they should bounce a bit. They go back in later, so don’t overdo it!
- Sizzle the Garlic:
- Drop the minced garlic into the pan and stir it gently for about a minute or two, just ’til you smell that delicious aroma. Drop the heat if it starts changing color—you want fragrant, not burnt.
- Start With The Pan:
- Warm olive oil and butter together in a big skillet set on medium. Let the butter melt completely without letting it brown. This not only blends flavors but also protects the butter.
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I just can’t get enough of that bold Parmesan with the rich creamy sauce. It’s borderline addictive. My partner can’t help sneaking in and scraping up what’s left straight from the pan.
How to Store Leftovers
Chuck any leftovers in an airtight container and pop it in your fridge for up to two days. The sauce gets thicker when cold, so splash in some milk or water when you reheat it. Warm over low so you don’t cook the shrimp more or mess up the sauce’s texture.
Switch It Up
If you’re out of parsley, use basil or fresh dill. No cream? Half and half will do, though it’s not quite as rich. Avoiding dairy? Give coconut cream a go—it’s different but keeps that smooth feel.
Ways To Serve
Pair up with a vibrant green salad or some roasted veggies and you’re set. If you want fewer carbs, skip rice and try quinoa or riced cauliflower underneath instead. A little wedge of lemon on the side lifts everything up too.
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A Bit About Tradition
Dishes with creamy shrimp like this pop up all over the world. This one’s got a nod to coastal European and American cafe classics. Honestly, it’s the type folks serve at both laid-back parties and regular family dinners—it’s familiar but still a bit special.
Recipe FAQs
- → How can I keep shrimp tender?
Don’t overcook—just 2–3 minutes per side until the shrimp turn pink and opaque.
- → Can frozen shrimp work?
Absolutely! Just let them thaw fully and dry before cooking for the best taste and texture.
- → What’s the best rice to use?
Long-grain white rice is ideal, but both jasmine and basmati taste great too.
- → How can I make this healthier?
Switch the heavy cream for half-and-half or light cream to cut some calories, tweaking the sauce consistency as needed.
- → What other herbs go well here?
Chives or dill bring a fresh, gentle flavor that works perfectly alongside the dish.