creamy garlic butter shrimp rice (Printer-Friendly Version)
Succulent shrimp in creamy garlic butter sauce, served with parmesan over rice. Comforting, elegant, quick dinner.
# Ingredients Needed:
→ Seafood
01 -
1 1/4 pounds large shrimp, peeled and deveined
→ Dairy and Cheese
02 -
3 tablespoons unsalted butter
03 -
1/2 cup heavy cream
04 -
1/2 cup freshly grated Parmesan cheese
→ Aromatics
05 -
4 garlic cloves, minced
→ Pantry Staples
06 -
1 tablespoon extra virgin olive oil
07 -
1/2 teaspoon kosher salt
08 -
1/4 teaspoon freshly ground black pepper
→ Herbs and Garnish
09 -
2 tablespoons chopped fresh flat-leaf parsley
→ Base
10 -
4 cups cooked white rice
# Step-by-Step Directions:
01 -
Combine olive oil and unsalted butter in a large skillet set over medium heat. Allow butter to melt completely until just foaming but not browned, blending the fats.
02 -
Add minced garlic to the skillet and cook for 1 to 2 minutes until aromatic. If garlic starts browning, immediately lower the heat to prevent bitterness.
03 -
Arrange shrimp in a single layer. Season with salt and black pepper. Sear for 2 to 3 minutes per side until just pink, opaque, and lightly curled. Remove shrimp from skillet and set aside to avoid overcooking.
04 -
Pour heavy cream into the pan, scraping up any browned bits with a wooden spoon. Stir in grated Parmesan cheese. Simmer on medium-low, stirring constantly, for 2 to 3 minutes until sauce is thickened and silky.
05 -
Return shrimp to the sauce, tossing gently to coat. Adjust seasoning if needed. Simmer on low for 1 more minute until shrimp are heated through.
06 -
Spoon shrimp and creamy sauce over warm bowls of cooked white rice. Garnish with chopped fresh parsley for color and freshness. Serve immediately.
# Helpful Hints:
01 -
Pat shrimp dry before cooking to achieve a better sear and avoid a watery sauce.
02 -
Freshly grate the Parmesan for optimal melt and flavor; pre-grated cheese may not dissolve as smoothly.
03 -
For leftovers, refrigerate promptly in an airtight container up to two days. Reheat gently with a splash of milk or water to loosen the sauce.
04 -
Thoroughly thaw and pat dry frozen shrimp before cooking for best results.