Introduction

Oh, friends, do you ever have those nights where you’re craving something seriously comforting, something that feels a little bit fancy but is actually a total breeze to whip up? Like, you want to impress yourself or a loved one, but the thought of a complicated recipe just makes you want to order pizza? Yeah, I’ve been there! This Creamy Garlic Butter Shrimp with Rice is my absolute go-to for those nights. It’s like a warm hug in a bowl, and the best part? It comes together so quickly, you’ll be amazed you made something this delicious yourself.

Why You’ll Love This Recipe

Fast: Seriously, dinner on the table in under 30 minutes!
Easy: Minimal chopping, simple steps, and hardly any fancy techniques required.
Giftable: While you might not gift the cooked meal, the components (like dried herbs or lemon zest) make for a thoughtful foodie gift.
Crowd-pleasing: Even picky eaters usually fall in love with this combination of savory shrimp and fluffy rice.

Ingredients

Let’s talk about what you’ll need to create this little bit of magic. Don’t worry, it’s all pretty standard stuff you can likely find at your local grocery store!

For the Herb Rice

2 cups low-sodium chicken broth or water: The broth adds a little extra flavor to your rice, but water works perfectly fine too!
1 cup long-grain white rice: Basmati or Jasmine rice are great choices here for their lovely aroma and texture.
½ teaspoon salt: Just a touch to bring out all those lovely flavors.
1 tablespoon unsalted butter: For that classic creamy rice texture.
2 tablespoons chopped fresh parsley: Adds a pop of freshness and beautiful green color.
1 teaspoon lemon zest: This is my secret weapon for making the rice sing! It adds a bright, zesty note that cuts through the richness.

For the Garlic Butter Shrimp

1 pound large shrimp, peeled and deveined: Make sure they’re nice and ready to go. You can buy them pre-peeled and deveined to save even more time!
Salt and pepper to taste: The essential seasonings to bring out the best in your shrimp.
2 tablespoons olive oil: For searing those beautiful shrimp to perfection.
3 tablespoons unsalted butter: Because everything is better with butter, especially when it’s garlic butter!
5-6 garlic cloves, finely minced: Get ready for some serious garlic goodness! The more, the merrier in my book.
½ teaspoon red pepper flakes (optional): If you like a little gentle warmth to your dish, these are perfect.
½ cup heavy cream: This is what makes our sauce oh-so-creamy and luxurious.
¼ cup grated Parmesan cheese: Adds a salty, umami depth to the sauce.
1 tablespoon lemon juice: A final splash to brighten everything up and balance the richness.
1 teaspoon chopped fresh parsley: A little more of that fresh, herby flavor to finish it off.

How to Make It

Alright, let’s get cooking! This is where the magic happens. It’s so straightforward, you’ll feel like a culinary rockstar in no time.

For the Herb Rice:

First things first, let’s get that rice going. Grab a medium saucepan and combine your chicken broth (or water), rice, and that ½ teaspoon of salt.
Bring it all to a rolling boil. Once it’s bubbling away, reduce the heat to low, pop a lid on tight, and let it simmer for about 15 to 20 minutes. You’ll know it’s ready when all the liquid is absorbed and your rice is tender and fluffy.
Once the rice is done, take it off the heat. Now for the fun part! Stir in that tablespoon of butter until it’s melted, then add your chopped parsley and that wonderful lemon zest. Give it all a gentle fluff with a fork, and your delicious herb rice is ready to go!

For the Garlic Butter Shrimp:

While your rice is simmering away, let’s get those shrimp ready. Pat them dry with a paper towel – this helps them get a nice sear. Then, season them generously with salt and pepper.
Grab a large skillet and heat up your olive oil and 1 tablespoon of the butter over medium-high heat. You want it nice and hot so the shrimp cook quickly.
Carefully add your seasoned shrimp to the hot skillet. Cook them for just 1 to 2 minutes per side. You’re looking for them to turn pink and opaque – that means they’re perfectly cooked. Don’t overcook them, or they can get a little tough! Remove the shrimp from the skillet and set them aside on a plate.
In the same skillet, add the remaining 2 tablespoons of butter. Once it’s melted, toss in your finely minced garlic and the red pepper flakes (if you’re using them). Cook for about 1 minute, until you can smell that amazing garlicky aroma. Keep an eye on it – we want fragrant garlic, not burnt garlic!
Pour in the heavy cream and bring it to a gentle simmer. Let it cook for 2 to 3 minutes, stirring occasionally, until the sauce has thickened up just a bit. It should be beautifully creamy.
Now, stir in that grated Parmesan cheese and the tablespoon of lemon juice. Keep stirring until the cheese is melted and the sauce is smooth and luscious.
Finally, return your cooked shrimp to the skillet. Toss them gently to coat them in that glorious garlic butter sauce. Stir in the 1 teaspoon of chopped fresh parsley.
And there you have it! Serve that incredible creamy garlic butter shrimp right over your prepared herb rice. For an extra touch of beauty (and flavor!), garnish with a little more fresh parsley if you like. Enjoy!

Substitutions & Additions

This recipe is fantastic as is, but that doesn’t mean you can’t get a little creative! Here are a few ideas:

For the Rice: If you’re not a fan of white rice, brown rice or even quinoa would work. Just adjust the cooking time accordingly! You could also add a pinch of dried herbs like thyme or oregano to the rice while it cooks for an extra layer of flavor.
For the Shrimp: Scallops or even thinly sliced chicken breast would be delicious substitutes for shrimp if that’s more your speed. Just adjust cooking times.
Veggies Galore: Want to add some green? Toss in some baby spinach with the sauce at the very end until it wilts, or add some steamed broccoli florets when you add the shrimp back in. Sautéed mushrooms are also a wonderful addition!
Spicier Kick: If you love heat, feel free to add a bit more red pepper flakes, or even a dash of hot sauce to the creamy sauce.

Tips for Success

A few little secrets from my kitchen to yours to ensure this recipe turns out perfectly every time:

Don’t Overcrowd the Pan: When cooking the shrimp, make sure not to put too many in the skillet at once. Cook them in batches if necessary. This ensures they sear rather than steam, giving you that perfect texture.
Garlic is Key: Finely mincing your garlic is important. If you have a garlic press, that works wonderfully too! Just make sure to avoid burning it – it can turn bitter quickly.
Taste and Adjust: Always taste your sauce before adding the shrimp back in. Does it need a little more salt? A touch more lemon juice? Trust your taste buds!
Prep Ahead: You can chop your parsley and mince your garlic a day in advance and store them in airtight containers in the refrigerator. This will make the actual cooking process even faster. The rice can also be made ahead of time and reheated gently.

How to Store It

Leftovers, if you have any (which I highly doubt!), can be stored in an airtight container in the refrigerator for up to 2-3 days. To reheat, gently warm the shrimp and sauce in a skillet over low heat, being careful not to overcook the shrimp. You can reheat the rice separately in the microwave or on the stovetop.

FAQs

Can I make this dish ahead of time?

While it’s best enjoyed fresh, you can prep certain components ahead. Chop your aromatics (garlic, parsley) and cook the rice a day in advance. Store them separately in the refrigerator. Reheat the rice and cook the shrimp and sauce fresh for the best texture and flavor.

Is this recipe spicy?

The recipe includes ½ teaspoon of red pepper flakes as optional. If you omit them or use less, the dish is very mild and creamy. If you love heat, feel free to add more!

What kind of rice is best for this recipe?

Long-grain white rice like Basmati or Jasmine is ideal because it cooks relatively quickly and has a nice fluffy texture that complements the creamy sauce. However, other types of white rice will also work.

Creamy Garlic Butter Shrimp with Rice

A quick and easy recipe for creamy garlic butter shrimp served over fluffy herb rice, perfect for a weeknight meal that feels a little fancy.

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Prep Time 10

Cook Time 20

Servings 4

Equipment

Medium saucepan For cooking the rice.
Large skillet For cooking the shrimp and making the sauce.
Paper towel For drying the shrimp.
Fork For fluffing the rice.

Ingredients

For the Herb Rice

2 cups low-sodium chicken broth or water The broth adds a little extra flavor to your rice, but water works perfectly fine too!
1 cup long-grain white rice Basmati or Jasmine rice are great choices here for their lovely aroma and texture.
0.5 teaspoon salt Just a touch to bring out all those lovely flavors.
1 tablespoon unsalted butter For that classic creamy rice texture.
2 tablespoons chopped fresh parsley Adds a pop of freshness and beautiful green color.
1 teaspoon lemon zest This is my secret weapon for making the rice sing! It adds a bright, zesty note that cuts through the richness.

For the Garlic Butter Shrimp

1 pound large shrimp, peeled and deveined Make sure they're nice and ready to go. You can buy them pre-peeled and deveined to save even more time!
salt and pepper The essential seasonings to bring out the best in your shrimp.
2 tablespoons olive oil For searing those beautiful shrimp to perfection.
3 tablespoons unsalted butter Because everything is better with butter, especially when it's garlic butter!
5 cloves garlic, finely minced Get ready for some serious garlic goodness! The more, the merrier in my book.
0.5 teaspoon red pepper flakes If you like a little gentle warmth to your dish, these are perfect. (optional)
0.5 cup heavy cream This is what makes our sauce oh-so-creamy and luxurious.
0.25 cup grated Parmesan cheese Adds a salty, umami depth to the sauce.
1 tablespoon lemon juice A final splash to brighten everything up and balance the richness.
1 teaspoon chopped fresh parsley A little more of that fresh, herby flavor to finish it off.

Instructions

Grab a medium saucepan and combine your chicken broth (or water), rice, and that ½ teaspoon of salt.
Bring it all to a rolling boil. Once it's bubbling away, reduce the heat to low, pop a lid on tight, and let it simmer for about 15 to 20 minutes. You'll know it's ready when all the liquid is absorbed and your rice is tender and fluffy.
Once the rice is done, take it off the heat. Now for the fun part! Stir in that tablespoon of butter until it's melted, then add your chopped parsley and that wonderful lemon zest. Give it all a gentle fluff with a fork, and your delicious herb rice is ready to go!
While your rice is simmering away, let's get those shrimp ready. Pat them dry with a paper towel – this helps them get a nice sear. Then, season them generously with salt and pepper.
Grab a large skillet and heat up your olive oil and 1 tablespoon of the butter over medium-high heat. You want it nice and hot so the shrimp cook quickly.
Carefully add your seasoned shrimp to the hot skillet. Cook them for just 1 to 2 minutes per side. You're looking for them to turn pink and opaque – that means they're perfectly cooked. Don't overcook them, or they can get a little tough! Remove the shrimp from the skillet and set them aside on a plate.
In the same skillet, add the remaining 2 tablespoons of butter. Once it's melted, toss in your finely minced garlic and the red pepper flakes (if you're using them). Cook for about 1 minute, until you can smell that amazing garlicky aroma. Keep an eye on it – we want fragrant garlic, not burnt garlic!
Pour in the heavy cream and bring it to a gentle simmer. Let it cook for 2 to 3 minutes, stirring occasionally, until the sauce has thickened up just a bit. It should be beautifully creamy.
Now, stir in that grated Parmesan cheese and the tablespoon of lemon juice. Keep stirring until the cheese is melted and the sauce is smooth and luscious.
Finally, return your cooked shrimp to the skillet. Toss them gently to coat them in that glorious garlic butter sauce. Stir in the 1 teaspoon of chopped fresh parsley.
And there you have it! Serve that incredible creamy garlic butter shrimp right over your prepared herb rice. For an extra touch of beauty (and flavor!), garnish with a little more fresh parsley if you like. Enjoy!

Notes

While you might not gift the cooked meal, the components (like dried herbs or lemon zest) make for a thoughtful foodie gift. While it's best enjoyed fresh, you can prep certain components ahead. Chop your aromatics (garlic, parsley) and cook the rice a day in advance. Store them separately in the refrigerator. Reheat the rice and cook the shrimp and sauce fresh for the best texture and flavor.