Description
A quick and comforting weeknight dinner featuring tender shrimp in a rich garlic-parmesan cream sauce served over fluffy rice. Ready in under 30 minutes with simple ingredients.
Ingredients
Scale
- 2 cups long-grain white rice (Jasmine or Basmati), cooked
- 1 lb jumbo or large shrimp, peeled and deveined
- 2 tablespoons unsalted butter, divided
- 1 cup heavy cream
- 4–5 cloves garlic, minced
- 1/2 cup freshly grated parmesan cheese
- 1 teaspoon red pepper flakes
- 1 fresh lemon (juice and zest)
- 2 stalks green onions, sliced
- Salt and black pepper, to taste
Instructions
- Cook the rice according to package instructions or stove-top method (1:2 rice to water ratio), simmer for 15-18 minutes, let sit covered for 5 minutes, then fluff with a fork.
- Pat the shrimp dry with paper towels and season generously with salt and black pepper. Mince garlic and slice green onions.
- Heat a large skillet over medium-high heat with 1 tablespoon of butter. Sear shrimp in a single layer for 1-2 minutes per side until pink and opaque. Remove shrimp and set aside.
- In the same pan, reduce heat to medium and add remaining 1 tablespoon of butter. Add minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant.
- Pour in heavy cream and bring to a gentle simmer. Cook for 2-3 minutes to thicken slightly.
- Stir in parmesan cheese until melted and smooth. Add lemon juice and zest. Return shrimp to the pan and toss for 1 minute to coat.
- Spoon hot rice into bowls, top with the creamy shrimp and sauce, and garnish with sliced green onions. Serve immediately.
Notes
Pat shrimp dry before searing to ensure a good crust and prevent steaming. Do not overcrowd the pan. If the sauce gets too thick, add a splash of chicken broth or water. For a dairy-free version, substitute heavy cream with full-fat coconut milk and use dairy-free parmesan. Leftovers can be refrigerated for up to 3 days or frozen (rice and sauce separately) for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 3
- Sodium: 800
- Fat: 35
- Saturated Fat: 20
- Carbohydrates: 55
- Fiber: 2
- Protein: 30
Keywords: shrimp, rice bowl, creamy sauce, weeknight dinner, easy recipe, garlic, parmesan, quick meals, comfort food