Description
A rich and comforting creamy garlic shrimp served over fluffy rice, featuring tender shrimp cooked in a buttery garlic Parmesan sauce that feels indulgent yet comes together quickly.
Ingredients
500 g (1 lb) large shrimp, peeled and deveined
1 tbsp olive oil
2 tbsp butter, divided
Salt, to taste
Black pepper, to taste
4 cloves garlic, minced
1 tsp paprika
1/2 tsp chili flakes (optional)
1 cup heavy cream (or cooking cream)
1/2 cup chicken broth or seafood stock
1/2 cup grated Parmesan cheese
1 tbsp flour (optional, for thickening)
1 tbsp lemon juice
2 tbsp fresh parsley, chopped
2 cups cooked jasmine or basmati rice
Instructions
- Cook the rice according to package instructions, fluff with a fork, and keep warm.
- Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat.
- Add shrimp and season with salt, black pepper, paprika, and chili flakes if using.
- Sear shrimp for 1–2 minutes per side until pink, then remove and set aside.
- In the same skillet, melt the remaining butter and sauté garlic for about 30 seconds until fragrant.
- Whisk in flour if using and cook for 30 seconds.
- Add chicken broth and cream, stirring and simmering for 2–3 minutes.
- Stir in Parmesan cheese until the sauce is smooth.
- Add lemon juice and parsley, adjusting seasoning to taste.
- Return shrimp to the skillet and toss in the sauce for 1–2 minutes until heated through.
- Serve the creamy garlic shrimp over warm rice.
Notes
Do not overcook shrimp to keep them tender.
Add spinach or mushrooms for extra texture.
Half-and-half can be used for a lighter sauce.
Add extra chili flakes or hot sauce for more heat.
Nutrition
- Serving Size: 1 bowl
- Calories: 560
- Sugar: 3g
- Sodium: 780mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 245mg
