I love how fast this dish comes together without sacrificing flavor. The shrimp cook in minutes, and the creamy garlic sauce feels indulgent while still being simple to prepare. I also appreciate how the rice soaks up every bit of the buttery, cheesy sauce. It’s a dependable weeknight dinner that feels a little special every time I make it.
Ingredients
500g (1 lb) large shrimp, peeled and deveined 1 tbsp olive oil 1 tbsp butter Salt & black pepper, to taste 4 cloves garlic, minced 1 tsp paprika ½ tsp chili flakes (optional) 1 cup heavy cream (or cooking cream) ½ cup chicken broth (or seafood stock) ½ cup grated Parmesan cheese 1 tbsp butter 1 tbsp flour (optional, for thickening) 1 tbsp lemon juice 2 tbsp chopped parsley 2 cups cooked jasmine or basmati rice
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Directions
I cook the rice according to the package directions, fluff it with a fork, and keep it warm.
I heat olive oil and butter in a large skillet over medium-high heat. I add the shrimp, season them with salt, black pepper, paprika, and chili flakes, and sear for 1–2 minutes per side until pink and cooked through. I remove the shrimp from the pan and set them aside.
In the same pan, I melt the remaining tablespoon of butter and sauté the garlic for about 30 seconds until fragrant. If I want a thicker sauce, I whisk in the flour at this stage.
I pour in the chicken broth and heavy cream, stirring well, and let the sauce simmer for 2–3 minutes until slightly thickened.
I stir in the grated Parmesan cheese until smooth and creamy. I add lemon juice and chopped parsley, then adjust the seasoning to taste.
I return the shrimp to the pan and toss them gently in the sauce, cooking for another 1–2 minutes until heated through.
I spoon the creamy garlic shrimp over the warm rice and garnish with extra parsley or a squeeze of lemon if I like.
Servings and timing
This recipe serves 4 people. Prep time: 10 minutes Cook time: 15 minutes Total time: 25 minutes
Variations
I sometimes swap jasmine rice for basmati or even serve the shrimp over pasta or mashed potatoes. If I want a lighter version, I use half-and-half instead of heavy cream. For extra vegetables, I add spinach, mushrooms, or sun-dried tomatoes to the sauce. When I want more heat, I increase the chili flakes or add a dash of hot sauce.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm the shrimp gently in a skillet over low heat, adding a splash of broth or cream to loosen the sauce if needed. I avoid overheating to keep the shrimp tender. I can also reheat it in the microwave in short intervals, stirring in between.
FAQs
Can I use frozen shrimp?
Yes, I can use frozen shrimp. I make sure to thaw them completely and pat them dry before cooking to avoid excess moisture in the pan.
How do I prevent the shrimp from overcooking?
I cook them just until they turn pink and opaque, about 1–2 minutes per side. I remove them from the pan quickly and return them only at the end to warm through.
Can I make this without Parmesan cheese?
Yes, I can leave out the Parmesan or replace it with Pecorino Romano for a slightly sharper flavor.
What type of rice works best?
I prefer jasmine or basmati rice because they are fluffy and absorb the sauce well, but I can use any long-grain rice I have on hand.
Can I make the sauce thicker?
If I want a thicker sauce, I whisk in flour after sautéing the garlic or let the cream simmer a bit longer until reduced.
Conclusion
I enjoy making this Creamy Garlic Shrimp with Rice whenever I crave something rich, buttery, and full of flavor without spending hours in the kitchen. It’s quick, satisfying, and always feels like a comforting treat. With its creamy sauce and tender shrimp, this dish is one I turn to again and again.
Creamy Garlic Shrimp with Rice rich, buttery, and full of flavor is an easy dinner packed with juicy shrimp, garlic parmesan cream sauce, and fluffy jasmine rice. A quick seafood recipe perfect for busy weeknights.
Author:Sarah
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings
Category:Main Course
Method:Stovetop
Cuisine:American / Italian-Inspired
Ingredients
500g (1 lb) large shrimp, peeled and deveined
1 tbsp olive oil
1 tbsp butter
Salt & black pepper, to taste
4 cloves garlic, minced
1 tsp paprika
½ tsp chili flakes (optional)
1 cup heavy cream (or cooking cream)
½ cup chicken broth (or seafood stock)
½ cup grated Parmesan cheese
1 tbsp butter
1 tbsp flour (optional, for thickening)
1 tbsp lemon juice
2 tbsp chopped parsley
2 cups cooked jasmine or basmati rice
Instructions
Cook rice according to package directions. Fluff with a fork and keep warm.
Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add shrimp and season with salt, black pepper, paprika, and chili flakes. Sear for 1–2 minutes per side until pink and just cooked through. Remove shrimp from pan and set aside.
In the same pan, melt remaining 1 tablespoon butter. Add minced garlic and sauté for about 30 seconds until fragrant. (Optional: whisk in flour and cook for 30 seconds to create a thicker sauce.)
Pour in chicken broth and heavy cream. Stir well and let simmer for 2–3 minutes until slightly thickened.
Stir in grated Parmesan cheese until melted and smooth. Add lemon juice and chopped parsley. Taste and adjust seasoning if needed.
Return shrimp to the skillet and toss to coat in the creamy garlic sauce. Cook for 1–2 minutes until heated through.
Spoon creamy garlic shrimp over warm rice. Garnish with extra parsley or a squeeze of fresh lemon before serving.
Notes
Do not overcook shrimp; they cook quickly and can become rubbery.
For a lighter version, substitute half-and-half for heavy cream.
Add spinach or sun-dried tomatoes for extra flavor and color.
Best served fresh but can be stored in an airtight container for up to 2 days.
