Creamy Garlic Butter Shrimp with Herbed Rice
🛒 What You’ll Need
For the Herbed Rice:
- 1.5 cups Long-grain white rice (Basmati or Jasmine works best!) 🍚
- 3 cups Chicken or vegetable broth 🥣
- 2 tbsp Butter 🧈
- 2 tbsp Fresh parsley, finely chopped 🌿
- 1 tsp Dried oregano or thyme 🍃
- Salt to taste 🧂
For the Garlic Butter Shrimp:
- 1 lb Large shrimp, peeled and deveined 🍤
- 4 tbsp Unsalted butter 🧈
- 4 cloves Garlic, minced 🧄
- ½ cup Heavy cream (for that silky finish!) 🥛
- ½ cup Freshly grated Parmesan cheese 🧀
- 1 tsp Smoked paprika ✨
- 1 Lemon (juice and wedges) 🍋
- Fresh parsley, for garnish 🌿
👩🍳 Instructions
- Make the Rice: In a medium pot, combine rice, broth, and butter. Bring to a boil, then cover and simmer on low for 15–18 minutes. Once cooked, fluff with a fork and stir in the fresh parsley and dried herbs. 🍚🌿✨
- Sear the Shrimp: While the rice cooks, season your shrimp with salt, pepper, and paprika. Heat 2 tbsp of butter in a large skillet over medium-high heat. Sear the shrimp for 1–2 minutes per side until pink and opaque. Remove and set aside. 🍤🔥🎯
- The Garlic Base: In the same skillet, melt the remaining 2 tbsp of butter. Add the minced garlic and sauté for 1 minute until fragrant—don’t let it brown! 🧈🧄💨
- Create the Cream Sauce: Pour in the heavy cream and let it simmer for 2 minutes to thicken slightly. Stir in the Parmesan cheese until the sauce is smooth and velvety. 🥛🧀🌀🤤
- Combine: Return the shrimp to the pan and toss them in the creamy sauce. Squeeze in a bit of fresh lemon juice for a bright finish. 🍤🍋🤝
- Serve: Scoop a generous portion of herbed rice onto a plate and top with the creamy garlic shrimp. Garnish with extra parsley and a lemon wedge! 🍽️😋🌿
🔥 Pro Tips:
- Don’t Overcook the Shrimp: Shrimp cook fast! As soon as they curl into a “C” shape and turn opaque, they are ready. Overcooking makes them rubbery. 🍤🛡️
- The Rice Secret: Using broth instead of water to cook your rice adds a deep layer of flavor that complements the garlic sauce perfectly. 🥣🍚💎
