Description
A quick and delicious meal featuring succulent shrimp in a rich garlic butter sauce served over fluffy rice.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- Salt and pepper, to taste
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 5 cloves garlic, minced
- 1 tsp paprika
- ½ tsp red pepper flakes (optional)
- ½ cup chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tbsp lemon juice
- 2 tbsp chopped parsley (optional, for garnish)
- 1 cup long-grain white rice
- 2 cups water or chicken broth
- Salt, to taste
- 1 tbsp butter
Instructions
- Cook the Rice: In a medium saucepan, combine the rice, water or broth, a pinch of salt, and butter. Bring it to a boil, reduce the heat to low, cover, and simmer for about 18-20 minutes until tender. Remove from heat and let sit covered.
- Prepare the Shrimp: Season shrimp with salt, pepper, and paprika. Heat olive oil in a skillet over medium-high heat, add shrimp in a single layer, and cook for 1-2 minutes per side until pink. Remove from skillet.
- Make the Sauce: In the same skillet, reduce heat to medium, add butter and minced garlic, sauté for 30 seconds. Pour in chicken broth and simmer for 2 minutes, scraping browned bits.
- Finish the Dish: Stir in heavy cream and Parmesan, simmer for 3-5 minutes until thickened. Add lemon juice and red pepper flakes, return shrimp to skillet, tossing to coat.
- Serve It Up: Serve shrimp over warm rice, garnish with parsley, and enjoy!
Notes
For a healthier option, substitute heavy cream with half-and-half or use cauliflower rice.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 610
- Sugar: 2g
- Sodium: 500mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 250mg