Introduction

Oh, that feeling when you’re craving something truly comforting, a little bit fancy, but you really don’t want to spend hours in the kitchen? I know it well! This Creamy Garlic Shrimp with Rice recipe is like a warm hug in a bowl. It’s one of those dishes that looks and tastes like it came straight from a restaurant, but in reality, you can whip it up faster than you can decide what to watch on TV. Get ready for a weeknight dinner hero!

Why You’ll Love This Recipe

Fast: Seriously, from start to finish, you’re looking at about 20-25 minutes. Dinner on the table, pronto!
Easy: No fancy techniques required here. If you can stir, you can make this.
Giftable: Okay, maybe not the whole dish, but imagine making a big batch of the creamy sauce and gifting it with a note for someone to add their own shrimp and rice. So thoughtful!
Crowd-pleasing: From picky eaters to your most discerning dinner guests, everyone adores this rich, garlicky goodness.

Ingredients

Gathering your ingredients is half the fun! Here’s what you’ll need:

For the Shrimp:
500g (about 1 lb) large shrimp, peeled and deveined – Make sure they’re nice and dry before you start!
1 tbsp olive oil – Your trusty friend for sautéing.
1 tbsp butter – Because butter makes everything better, right?
Salt & black pepper, to taste – The essential flavor boosters.
4 cloves garlic, minced – Don’t be shy with the garlic!
1 tsp paprika – Adds a lovely warmth and color.
½ tsp chili flakes (optional) – For a little kick, if you like it spicy!

For the Cream Sauce:
1 cup heavy cream (or cooking cream) – This is what makes it wonderfully rich and creamy.
½ cup chicken broth (or seafood stock) – Adds depth of flavor.
½ cup grated Parmesan cheese – Hello, umami!
1 tbsp butter – To round out the sauce.
1 tbsp flour (for thickening, optional) – If you like your sauce a little thicker, this is your secret weapon.
1 tbsp lemon juice – A little brightness to cut through the richness.
2 tbsp chopped fresh parsley – For a pop of fresh green and flavor.

For Serving:
2 cups cooked jasmine or basmati rice – Fluffy rice is the perfect canvas for this amazing sauce.

How to Make It

Alright, let’s get cooking! It’s simpler than you think.

Prep the Shrimp: First things first, grab those shrimp and pat them really dry with paper towels. This is a little trick that helps them get a nice sear. Once dry, season them generously with salt and black pepper.
Sear the Shrimp: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once it’s shimmering, add your seasoned shrimp in a single layer. Don’t overcrowd the pan! Cook them for about 1-2 minutes per side until they turn beautifully pink and are cooked through. Pop them out of the skillet and set them aside on a plate. We’ll bring them back later.
Aromatics Time: Lower the heat to medium and toss your minced garlic into the same skillet. Sauté it for just about 30 seconds until you can smell that amazing garlicky aroma. Watch it closely so it doesn’t burn!
Spice it Up: Stir in the paprika and the chili flakes (if you’re using them). Give it another quick stir for about 15 seconds.
Whip Up the Cream Sauce: In a small bowl, whisk together your heavy cream and chicken broth. If you want a thicker sauce, whisk in that tablespoon of flour here until there are no lumps. This is your easy thickening trick!
Simmer and Swirl: Pour this creamy mixture into the skillet. Bring it to a gentle simmer.
Melt and Thicken: Stir in the grated Parmesan cheese and the other tablespoon of butter. Keep stirring until the cheese is all melted and the sauce has thickened up just a little bit. It should be luxurious and smooth!
Finishing Touches: Now, stir in that tablespoon of lemon juice for brightness and the chopped parsley for that fresh, green pop.
Reunite and Serve: Bring those perfectly cooked shrimp back into the skillet and toss them gently to coat them in all that glorious creamy garlic sauce. Let them heat through for another minute or two.
Dinner is Served! Ladle this deliciousness over your fluffy cooked rice. Oh, what a meal!

Substitutions & Additions

This recipe is fantastic as is, but it’s also a great base for your own creativity! Here are a few ideas:

Broth Swap: If you don’t have chicken broth, vegetable broth works too. For an extra ocean-y flavor, seafood stock is divine!
Cheesy Alternatives: While Parmesan is amazing, a little bit of shredded white cheddar or Gruyere could add a different kind of deliciousness.
Veggie Power: Feeling like adding some greens? A handful of spinach wilted into the sauce at the very end is wonderful. You could also sauté some mushrooms or bell peppers before adding the garlic for extra texture and flavor.
Herb Swap: Don’t have parsley? Fresh chives or a sprinkle of dill can be lovely additions.

Tips for Success

A few little pointers to make sure your Creamy Garlic Shrimp is an absolute triumph!

Don’t Overcook the Shrimp: Shrimp cook super fast! Overcooked shrimp can get rubbery. Keep an eye on them and remove them from the heat as soon as they’re pink and opaque.
Dry Shrimp = Better Sear: I know I mentioned it, but it’s worth repeating! Patting your shrimp very dry helps them get a better sear in the pan, rather than just steaming.
Low and Slow for Garlic: Garlic can go from fragrant to burnt in seconds. Keep the heat medium to medium-low when you’re sautéing it.
Prep Ahead: You can cook your rice a day in advance and reheat it. You can also mince your garlic and chop your parsley ahead of time to make the actual cooking process even faster.

How to Store It

Leftovers are a beautiful thing! Store any remaining Creamy Garlic Shrimp and rice in an airtight container in the refrigerator. It’s usually best enjoyed within 2-3 days. When reheating, you might want to add a splash of milk or cream to the sauce to bring back its lovely creamy texture, as it can sometimes thicken up when chilled.

FAQs

Can I use frozen shrimp? Absolutely! Just make sure to thaw them completely and pat them very dry before cooking.
Is this dish spicy? It can be! The chili flakes are optional. If you skip them, it’s just mildly savory and garlicky. If you love spice, feel free to add a pinch more!
Can I make this ahead of time? You can prep the sauce components (like mincing garlic and chopping parsley) ahead of time. The dish itself is best served fresh, but leftovers reheat well.

Creamy Garlic Shrimp with Rice

A comforting, restaurant-style dish that's surprisingly quick and easy to make, perfect for weeknight dinners.

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Prep Time 15

Cook Time 10

Servings 4 servings

Equipment

Large skillet
Small bowl
paper towels

Ingredients

For the Shrimp

500 g large shrimp peeled and deveined, nice and dry
1 tbsp olive oil
1 tbsp butter
to taste salt
to taste black pepper
4 cloves garlic minced
1 tsp paprika
0.5 tsp chili flakes optional

For the Cream Sauce

1 cup heavy cream or cooking cream
0.5 cup chicken broth or seafood stock
0.5 cup Parmesan cheese grated
1 tbsp butter
1 tbsp flour for thickening, optional
1 tbsp lemon juice
2 tbsp fresh parsley chopped

For Serving

2 cups cooked rice jasmine or basmati

Instructions

Prep the Shrimp: First things first, grab those shrimp and pat them really dry with paper towels. This is a little trick that helps them get a nice sear. Once dry, season them generously with salt and black pepper.
Sear the Shrimp: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once it’s shimmering, add your seasoned shrimp in a single layer. Don't overcrowd the pan! Cook them for about 1-2 minutes per side until they turn beautifully pink and are cooked through. Pop them out of the skillet and set them aside on a plate. We’ll bring them back later.
Aromatics Time: Lower the heat to medium and toss your minced garlic into the same skillet. Sauté it for just about 30 seconds until you can smell that amazing garlicky aroma. Watch it closely so it doesn’t burn!
Spice it Up: Stir in the paprika and the chili flakes (if you’re using them). Give it another quick stir for about 15 seconds.
Whip Up the Cream Sauce: In a small bowl, whisk together your heavy cream and chicken broth. If you want a thicker sauce, whisk in that tablespoon of flour here until there are no lumps. This is your easy thickening trick!
Simmer and Swirl: Pour this creamy mixture into the skillet. Bring it to a gentle simmer.
Melt and Thicken: Stir in the grated Parmesan cheese and the other tablespoon of butter. Keep stirring until the cheese is all melted and the sauce has thickened up just a little bit. It should be luxurious and smooth!
Finishing Touches: Now, stir in that tablespoon of lemon juice for brightness and the chopped parsley for that fresh, green pop.
Reunite and Serve: Bring those perfectly cooked shrimp back into the skillet and toss them gently to coat them in all that glorious creamy garlic sauce. Let them heat through for another minute or two.
Dinner is Served!: Ladle this deliciousness over your fluffy cooked rice. Oh, what a meal!

Notes

Leftovers can be stored in an airtight container in the refrigerator for 2-3 days. Add a splash of milk or cream when reheating to restore the sauce's creamy texture.