Creamy Garlic Butter Shrimp with Rice

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Ingredients

For the Rice:

• 1 cup jasmine or basmati rice

• 2 cups water or broth

• A pinch of salt

• 1 tbsp butter (optional, for extra flavor)

For the Shrimp:

• 400 g shrimp, peeled & deveined

• 4 cloves garlic, minced

• 3 tbsp butter

• Salt & black pepper, to taste

• ½ tsp chili flakes (optional, for a gentle kick)

• Juice of ½ lemon

For the Creamy Sauce:

• 1 tbsp butter

• 1 cup heavy cream (or half-and-half)

• ¼ cup grated Parmesan cheese

• ½ tsp Italian herbs or parsley, chopped

• 1 extra clove garlic, minced

• Salt & pepper to taste

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Instructions

1. Cook the Rice:

• Rinse rice under cold water until clear.

• In a pot, bring water, butter, and salt to a boil.

• Add rice, cover, and simmer 12–15 minutes until fluffy.

• Keep warm while preparing the shrimp.

2. Sauté the Shrimp:

• In a large skillet, melt butter over medium-high heat.

• Add garlic and cook 30 seconds until fragrant.

• Toss in shrimp, season with salt, pepper, and chili flakes.

• Cook 2–3 minutes per side until pink and juicy.

• Squeeze lemon juice over and remove from the pan. Set aside.

3. Make the Creamy Garlic Sauce:

• In the same pan, melt another tbsp butter.

• Add garlic, sauté lightly.

• Pour in heavy cream, stir gently, then add Parmesan and herbs.

• Simmer 2–3 minutes until thickened and glossy.

4. Combine Everything:

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

• Simmer 1 minute to absorb all the flavors.

5. Serve:

• Spoon hot rice into bowls.

• Top generously with the creamy garlic butter shrimp.

• Garnish with parsley and a sprinkle of Parmesan.

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Flavor Heaven:

Silky cream + golden garlic + buttery shrimp + fluffy rice = comfort food perfection