Description
A delightful blend of creamy rice and succulent garlic butter shrimp, perfect for cozy dinners and special occasions.
Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 2 cups cooked rice
- 2 tablespoons garlic butter
- 1/2 cup heavy cream
- 1/4 cup fresh herbs (such as parsley, basil, or dill), chopped
- Salt and pepper to taste
- Optional: lemon wedges for serving
Instructions
- In a skillet, melt the garlic butter over medium heat.
- Add the shrimp, seasoning with salt and pepper, and cook for 2-3 minutes on each side until pink.
- Lower the heat, stir in the heavy cream and fresh herbs, and combine well.
- In serving bowls, layer the cooked rice and top with the creamy shrimp mixture, drizzling some sauce over the rice.
- Serve warm, garnished with optional lemon wedges.
Notes
For a lighter version, substitute heavy cream with half-and-half or a plant-based alternative. Leftovers can be refrigerated for up to 3 days.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 200mg