Creamy Garlic Shrimp with Rice

Why You’ll Love Creamy Garlic Shrimp with Rice Recipe

I love this recipe because it is quick, satisfying, and packed with flavor. The garlic and Parmesan create a bold, savory sauce, while the shrimp cook in minutes and stay perfectly tender. I also like how versatile it is, since it works just as well for a weeknight dinner as it does for serving guests.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

500g (1 lb) large shrimp, peeled and deveined
1 tbsp olive oil
1 tbsp butter
Salt & black pepper, to taste
4 cloves garlic, minced
1 tsp paprika
½ tsp chili flakes (optional)
1 cup heavy cream (or cooking cream)
½ cup chicken broth (or seafood stock)
½ cup grated Parmesan cheese
1 tbsp butter
1 tbsp flour (optional, for thickening)
1 tbsp lemon juice
2 tbsp chopped parsley
2 cups cooked jasmine or basmati rice

Directions

I start by cooking the rice according to the package directions, fluffing it with a fork, and keeping it warm. I heat olive oil and butter in a skillet over medium-high heat, then add the shrimp and season them with salt, black pepper, paprika, and chili flakes if I am using them. I sear the shrimp for about 1–2 minutes per side until pink, then remove them from the pan. In the same skillet, I melt the remaining butter and sauté the garlic for about 30 seconds until fragrant. If I want a thicker sauce, I whisk in the flour at this stage. I add the chicken broth and cream, stirring and letting it simmer for 2–3 minutes. I stir in the Parmesan cheese until smooth, then add the lemon juice and parsley and adjust the seasoning. I return the shrimp to the pan, toss them in the sauce, and cook for another 1–2 minutes until heated through. I spoon the creamy garlic shrimp over the warm rice and garnish before serving.

Servings and Timing

This recipe yields 4 servings. I usually spend about 10 minutes prepping and 15 minutes cooking, so the total time comes to roughly 25 minutes.

Variations

When I want extra heat, I add more chili flakes or a dash of hot sauce. I sometimes swap Parmesan for Pecorino for a sharper flavor. If I want a lighter version, I use half-and-half instead of heavy cream. I also enjoy adding spinach or mushrooms to the sauce for extra texture.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to two days. When reheating, I warm it gently on the stovetop or in the microwave, adding a splash of cream or broth to loosen the sauce if needed. I avoid overheating so the shrimp stay tender.

FAQs

Can I use frozen shrimp?

I use frozen shrimp often, as long as they are fully thawed and patted dry before cooking.

What type of rice works best?

I prefer jasmine or basmati rice because they are light and fragrant, but any rice works.

Can I make this dish ahead of time?

I think it tastes best fresh, but I sometimes prep the sauce ingredients ahead to save time.

How do I keep shrimp from overcooking?

I cook shrimp quickly and remove them from the pan as soon as they turn pink.

Can I make this dairy-free?

I substitute plant-based cream and dairy-free cheese when I want a dairy-free version.

Is the flour necessary?

I skip the flour when I want a thinner sauce, since the Parmesan already adds body.

Can I add vegetables?

I like adding spinach, peas, or asparagus for extra color and nutrition.

What can I use instead of chicken broth?

I use seafood stock or vegetable broth with great results.

Does lemon juice make the sauce sour?

I find it brightens the flavor without overpowering the creaminess.

What pairs well with this dish?

I usually serve it with a simple salad or steamed vegetables on the side.

Conclusion

I keep creamy garlic shrimp with rice in my dinner rotation because it delivers bold flavor, comfort, and speed all in one dish. It is rich, satisfying, and perfect for nights when I want something indulgent without spending hours in the kitchen.